The apple pie despite its collapsed crust really makes it look like it just came straight from hard times! If you need to save on water- that’s really what your pie will look like. I just simply thought I used enough- then found out later it really wasn’t.
Apple pie – substituting!
You can substitute the apples in the pie with canned apples. Make sure to add some flour to them to dry them out a bit; use the liquid. This method will also thicken the inside of the apple pie. Then add the sugar mixture to the top.
If you have a small number of apples – you can substitute half for apple jam. Alternatively, you can use dried apples in a much higher quantity but you need to substitute for more liquid.
If you don’t have normal flour- you can use spelt. I would recommend that you should use more water if you go for a much drier flour though.
The casserole was created with using two canned tomatoes. I was going to use canned mushrooms for it as well but I had forgot to purchase them. Though I did use a leftover vegetable stock for the casserole!
Make sure to use your vegetable cuttings for the stock! It really adds a new level of depth to the flavours!
I used any apples that I needed to get rid of eventually in the kompot. I used any excess sugar from the pie that I didn’t use. Therefore, utilizing everything that’s left-over reduces waste.
Recipes- Apple Pie. Casserole and Kompot.
Josh’s Hard-time Apple Pie
- 200 grams lard
- 4-6 tbsp warm water
- 500 grams plain flour
- 5 apples
- 100 grams sugar
- 1 tbsp cinnamon
- 1-2 tbsp allspice I tend to use more allspice since I love it so much
- 1 tsp nutmeg
- ~ butter Use as much as you want in the pie filling.
- 1 tsp ginger
- 1 eggwash
- (for pastry). Mix the lard and flour and mix into a breadcrumb texture200 grams lard, 500 grams plain flour
- (for pastry) add the water- then mix together. If its too dry add a small amount more until its not too dry.4-6 tbsp warm water
- Roll the pastry out evenly and fill the casing with the pastry.
- Preheat the oven to 180 C fan on
- Cut the apples into slices with skin on (skin keeps the additional health benefits in the apples)5 apples
- Mix the sugar, cinnamon, allspice, nutmeg, ginger together then dip the apples in the mixture.100 grams sugar, 1 tbsp cinnamon, 1-2 tbsp allspice, 1 tsp nutmeg, 1 tsp ginger
- Add the dipped apples into the pie casing, filling it up to the top. Then top with the excess flour and butter.500 grams plain flour, 5 apples, ~ butter
- Create the top of the pie, either as a lattice or full. I went with a full cover then pop some holes in it so that the steam can leave.
- Brush the top with an eggwash to add a golden brown and pop in the oven for 20-45 minutes.1 eggwash
- 1 Casserole Dish
- 2 red onions
- 1 whole garlic
- 4 celery sticks
- 2 ½ carrots
- 7-10 chipolatas
- variable flour
- 2 cans chopped tomato
- 1 tbsp paprika
- 1 tbsp chili flakes
- 1 tbsp parsely/corriander
- 1 tbsp rosemary
- 500-(1l) ml stock
- Preheat oven to 180 C fan-on.
- Slice the red onions in whatever way you want.
- Brown the red onions, while browning- make sure that you're chopping the garlic and carrots.
- Proceeding, brown the carrots and garlic (then add to dish). Add the red onions to the casserole dish- chop up the celery into slices. Brown the celery and add to casserole dish.
- Chop the chipolata's into chunks then cover them in flour. Add them into the casserole dish.
- Add the two canned tomatos and all herbs and spices then mix everything together.
- Put in oven for two hours. Make sure to use two towels for both ends when taking out of the oven.
We hope that you enjoyed reading and creating those recipes! They’re delicious and can cater to your taste buds! There is a podcast that includes these recipes which are linked below! Hopefully, this will help you through harder times!