And Ginger Pie
From Cook Vegetarian May 2015 UK.
Source and licence
From Cook Vegetarian May 2015 UK, printed page 19, digitised by the Internet Archive: https://archive.org/details/Cook_Vegetarian_May_2015_UK
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 4 large Bramley apples
- 3 free-range egg yolks
- 1 whole free-range egg
- 2 tbsp fresh lemon
Method
- Serves 4 Ready ini hr 1 packet of ready-made sweet pastry or shortcrust pastry 4 large Bramley apples, peeled, cored and roughly chopped , 30g butter, optional 2 thumb-sized pieces of fresh ginger, peeled and grated finely 6 balls of stem ginger, roughly chopped finely chopped (thyme will also work) 3 free-range egg yolks 1 whole free-range egg 2 tsp fennel seeds golden caster sugar, optional stem ginger syr^/rom a y 2 tbsp fresh lemon thyme L 2 Put the apples in a pan with all of the stem ginger syrup, butter and the finely chopped thyme leaves.
- 3 Grate the fresh ginger finely then pick it up squeeze all the juice into the pan and discard the pulp.
- 4 Bring the apples to a simmer and put a lid on the pan.
- Poach until tender.
- Remove the lid and rapidly simmer until all obvious wateriness has evaporated.
- Allow the mixture to cool then beat in the egg yolks.