tastesoftamriel: Jorrvaskr apple pie Jorrvaskr, the famed mead hall at the centre of Whiterun, is ho

tastesoftamriel:Jorrvaskr apple pieJorrvaskr, the famed mead hall at the centre of Whiterun, is home to the Companions and as a result, their feasting table is now laden with much more than just mead to feed these hungry warriors! This age-old recipe was passed down to me by Jorrvaskr’s caretaker, Tilma the Haggard, and is a favourite of the Companions and can always be found at their tables. With a crumbly, buttery crust and an irresistible spiced apple filling, I am proud to share this secret recipe with the rest of Tamriel! (Don’t tell Tilma though!) You will need:Pastry250g plain flour25g caster sugar2-3 tbsp milk 125g butter, very cold and diced2 large egg yolksPinch of saltMedium sized pie tinFilling315g red apples, peeled and diced1 stalk rhubarb, diced1 egg white, beaten45g soft brown sugar, plus extra for sprinkling2 tbsp caster sugar45g butter, softened, plus extra for brushing1 shot spiced rum2 tsp cinnamon1 tsp nutmeg½ tsp allspice1 tsp vanilla essence¼ cup pecans, choppedMethod:To make the pie crust, put the flour, sugar, salt, and butter into a food processor and blend until a breadcrumb consistency is reached. Add the egg yolk and whizz again for a moment, and finally the milk. Once the dough has formed, turn it out onto a lightly floured surface and work until it is smooth. Wrap in cling wrap and chill for half an hour minimum before using.Preheat your oven to 200C/400F and place the pie tin in to heat up. In a mixing bowl, combine all the filling ingredients except for the egg white and mix thoroughly. Dust your work surface with flour and roll out your pastry into a circle to fit your pie tin, leaving aside a small quantity of dough to make the top lattice. Fit the pastry to the tin, then spoon in the filling evenly. Sprinkle the top with brown sugar. Using a roller cutter or knife, cut out a lattice with the last of the dough and secure to the top of your pie. Brush all over with butter and the egg white to glaze. Bake for 30 minutes on the middle shelf. Leave to cool for 15 minutes before removing from the tin. Serve hot with a drizzle of custard or vanilla ice cream. -- source link
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