This is best done with fruit, but you can drop the sugar, swap in some veg and some savoury spices for a deadly veggie dinner. Anyways, this recipe consists of two parts: crust and filling. The crust is pretty simple.
Start with some butter. Butter is expensive and usually the limiting factor in this kind of thing. To make a decent sized pie, you’ll need about a regular mug sized lump of butter. Put the butter in a big mixing bowl or any kind of cavernous thing. Toss in some flour. Mash until the flour is all blended with the butter. Keep adding a bit of flour and mashing until you have a nice dry dough. If you overflour, which I did, just use some soy milk to make the crumbs stick. Now for the best part! Sugggar. Add as much as you like, basically. A good guideline is about four tablespoons, but with a fruit tart, it doesn’t really matter if the crust is not that sweet. So to recap:
- Mug o’ Butter (or about 150g)
- Roughly Mug and a half o’ Flour
- Few tablespoons of sugar
- Bit of soy milk
The important thing is to mash the dough until it’s fairly consistent. Hard floury lumps in pastry aren’t really all that pleasant. If you want a savoury crust, you can just swap the sugar for a teaspoon of salt above. And maybe some herbs, who knows. Go crazy! Next, the delicious contents.
I used two goodly-sized cooking apples and three smallish pears. Peel them and slice them up widthwise into crisp-sized slices as thin as possible. That’s it!
Find a thin, wide dish of whatever shape you like to cook the pie in. It needs sides about a centimetre high, maybe less depending on how much fruit you want in it. Put the dough in the dish, squash it out evenly so it touches all the sides, and is mostly consistent in thickness. Place the fruit slices on, covering the base roughly equally everywhere. Sprinkle as much sugar as you like on, and some cinnamon or whatever other sweet spice you like too - ground cloves are wonderful. Put the dish in the oven at 180C/375F for twenty minutes. Take it out, squeeze half a lemon over it, more sugar, and back in for another five minutes. Remove and let cool! Since there’s so much hot sugar, really do let it cool, you don’t want lip blisters. Recap of fillings:
- 2 Cooking apples (regular will do)
- 3 Pears
- Half a lemon
Le fait accompli:
Edit: Obv. you can vegan this up by switching the butter for margarine. If you do, you might want to add a tiny bit of salt to preserve the taste.