Add the almond butter in little bits spread around the mix and pulse a few times.ĭump this into a bowl and add your water, sprinkled and stirred a bit at a time. Put the flours and salt in a food processor and pulse.Ĭut the butter into small cubes and throw into the processor and pulse till they are incorporated but still a bit chunky. * To make elderflower vinegar, put 1 elderflower tea bag (flowers only, no black or green tea) in 1 c white wine vinegar for at least a few hours. Remove the foil on top for the last few minutes. Sometimes playing with your food is a good thing!Ĭook for about 20 minutes until the apples are transluscent.
Lostpast gave it a rarely bestowed A grade. This would be good for dessert or an appetizer or even as a side for a meat course. I loved the sweet and savory flavors together. I had it at room temperature but you could pop them in the oven for a minute to warm if you would like. Because the elements were separate till the end, the crust stayed crisp. The crust was tender and flaky with just the right almond edge, the apples were slightly tangy and perfumed with elderflower and the bacon was crispy perfection. I didn't want the bacon under or over-cooked or the apples with a bacon fat puddle on top so I decided to do the bacon separately in the microwave (very modern) and pop it on top when the pie was done. The first time I saw bacon used as a woven blanket on a turkey, I loved the look of it and it reminded me of a lattice top on a pie. Now the only ingredient I have left in the basket is bacon. Why not use vinegar? Also, one of the great pies of the American frontier was vinegar pie–– made when there was little left in the larder in the cold winter months. Most of the fruit pies I make have a bit of lemon juice in them to brighten the taste. Now I have a great crust and perfumed vinegar, but what goes with them? With apples in my basket, it's a given that I'm making apple pie but you may wonder, vinegar with apple pie? Not as weird as you may think. By the way, the International Herb Association has named Elder the Herb of the Year for 2013! Elderflower vinegar is great on all kinds of things but especially fruit salads. I just put the flowers in the vinegar for a few hours and strained what I needed. When I used the "tea" (only the flowers are in the tea, no green or black tea in the mix), the vinegar was really lovely and more elderflowery. The rosemary and spices lend an extra layer of taste as well as an enticing aroma.Elderflower vinegar is a snap to make with your own elderflowers like the recipe above from 1658's The Compleat Cook, but I actually like the one I made with elderflower tea from the health food store better. The sweet flavour comes from the apples and the saltiness from the bacon.
Made with a crisp filo pastry casing they hold a contrasting filling. The name was well-known and popular by 1362.įor this year's British Pie Week, I've created some mini pies. The possibilities are endless.Īccording to The Oxford English Dictionary: 'the first use of the word 'pie' as it relates to food can be traced back to 1303. Cultures across the world have created their own pie inspired dishes - including - pita, pizza, quiche, and pies with meringue toppings.
The pastry composition of the base and topping is also varied (including puff, filo, shortcrust pastry and biscuit based). Cooking methods vary from fried to baked. They can be open topped, semi-open (lattice) or closed.
Now there are countless varieties of pies. This sweet pastry topped offering to the Greek goddess was round, with a connection to the moon. It was used as an offering to the goddess Artemis, and linked to crops, nature, hunting and fertility. Legend has it that the pie first appeared in ancient Greece.
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