Leading from the front issuu

CATHERINE THE GREAT HOME COOK
Catherine was always keen to try new recipes, but the one that has endured and
passed through many, many hands is her Apple Pie. This recipe has travelled the
world and has been adapted as small pastry cases to hold lemony buttery and
creamy delights; tiny Christmas Mince pies, crumbles and of course, as the pie that
showcases any seasonal fruits.
CATHERINE’S APPLE PIE
• 125 gms soft butter
• three/quarters cup sugar
• one egg
• one and a half cups plain flour
• half teaspoon baking powder
• pinch of salt
• Lightly stewed fruit of your choice
Cream butter and sugar, add egg, beat, then incorporate
dry ingredients.
This pastry mixture is very soft so try and avoid making
it on a hot day! You can use it as is or pop it in the
fridge to firm it up. Divide pastry in half and pat into a
greased, floured tin or one lined with baking paper, then
add fruit and pat the remaining pastry on top. Bake at
160-180 degrees for 30 to 40 minutes until lightly brown.
A sprinkle of icing sugar takes the pie visually to the next
level. Enjoy!
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Remembering Catherine