As nice as pie!

If you were listening to the show earlier today, you’ll no doubt have heard Sue Jackson sharing the recipe for this appropriately autumnal dessert…

Not just an apple pie but a Bramley apple pie no less – every bit as appropriate given that the home of the world-famous fruit is right here in Nottinghamshire!

Next time you fancy a sweet treat, why not give this one a try?

Apple Pie

  • Servings: Makes 6 servings
  • Difficulty: easy
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Ingredients (for a 24cm / 9½” pie plate)

Shortcrust Pastry

  • 220g plain flour
  • 110g butter or margarine (cold from the fridge)
  • Pinch of salt
  • 2-3 tablespoons of cold water

Filling

  • 700g Bramley apples
  • 2 tablespoons of water
  • 50g sugar
  • ½ teaspoon cinnamon (optional)
  • 1 egg, beaten, and a little sugar for dusting on the top

Method

  1. Place the flour and salt in a bowl and add the fat which has been cut up into small pieces.
  2. Rub the fat into the flour using your fingertips – be as light and quick as you can so the mixture does not get warm. If you have a food processor, you can use that.
  3. When the mixture resembles breadcrumbs, add 2 tablespoons of the water and stir with a knife to bring it together. Add more water if you need to but be as sparing as you can. If using a food processor, use the pulse function.
  4. Wrap the pastry in cling film and place in the fridge to rest for at least 20 minutes.
  5. Peel and dice the apples and place in a pan over a medium heat with the sugar, water and cinnamon (if using). Cook gently for a few minutes until the cubes begin to break down but not go to a mush. Place in a bowl to cool.
  6. Preheat the oven to Gas mark 6, 200°C or 400°F.
  7. Lightly dust your worktop and rolling pin with flour and, using half of the pastry, roll out a circle until it measures slightly larger than your plate. Place on the pie plate and then roll out the remaining half until it too is slightly larger than the plate.
  8. Place your cooled filling in the centre of the plate and brush around the edge with beaten egg. Place the rest of the pastry on the top and press all the way around to seal top and bottom together.
  9. Cut away the excess pastry from the edge and using your fingers create a fluted edge.
  10. You can use the offcuts of pastry to make leaves, letters or flowers to decorate the top if you wish.
  11. Brush all over with the beaten egg and dust a little sugar all over.
  12. Bake in the centre of the oven for approximately 30 minutes.

The cream of the crop

Autumn’s here – the season of mists and mellow fruitfulness…

So what could be more appropriate for next weekend’s guest to be talking about than something a little bit fruity?

Sue Jackson, otherwise known as Sue The Cook, will be joining June in the second hour of Girls Around Town to share another of her favourite recipes. And with Radio Newark just a short drive away from the home of the world-famous Bramley Apple, the tasty treat in question just has to be an apple pie, doesn’t it?

On the phone to the studio shortly after 11.20am, Sue will have news too of the re-opening of her Magnolia Tree Cookery School here in the centre of town.

Tune in to 107.8FM or listen online from 10am to 12 noon next  Sunday morning to find out more, make sure you have a pen and paper nearby to jot down the recipe or watch this space for a copy you can download shortly after the show.

And if like June you’re not quite sure what the difference is between an apple pie and an apple tart, Sue will be explaining that too!

The icing on the cake

The new Magnolia Tree Cookery School in Newark isn’t open for bookings quite yet…

But it won’t be long before Sue The Cook – otherwise known to listeners as former Girls Around Town presenter Sue Jackson – opens her kitchen for a series of relaxed, friendly courses designed to give everyone the skills needed to cook at home.

In the meantime, who better to road-test her baking skills than June and Tina during this morning’s show?

Taking her inspiration from The Queen of Cakes herself, Sue arrived armed with with something for them to do just that – and let’s face it, who’s going to say no to a piece of Mary Berry’s Lemon Drizzle Traybake?

“I believe cooking should be fun and eating certainly is,” she says. And as the show drew to a close, the verdict was unanimous – it definitely was.

Welcoming Sue and Tina back to the studio was a treat in itself but tucking into that traybake was quite simply the icing on the cake!

Want to give the recipe a go? Help yourself – when you serve it up, everyone else certainly will…

Mary Berry's Lemon Drizzle Traybake

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 225g / 8oz butter or margarine, softened
  • 225g / 8oz caster sugar
  • 275g / 10oz self-raising flour
  • 2 level teaspoons baking powder
  • 4 large eggs
  • 4 tablespoons milk
  • Zest of 2 lemons

For the topping

  • 175g/6oz granulated sugar
  • Juice of 2 lemons

Directions

  1. Grease a 30 x 23 cm (12 x 9 in) foil tray and line the base with baking parchment.
  2. Heat the oven to 160° C/Fan 140° /gas mark 3.
  3. Place all the ingredients in a large bowl and beat until well blended.
  4. Turn into the foil tray, ensure the mixture is level using a spatula.
  5. Bake in the oven for 30-40 mins or until the cake is golden brown and springy to the touch.
  6. Leave to cool in the tray for a few minutes and then place on a cooling rack.
  7. Mix the lemon juice with the granulated sugar and using a teaspoon or pastry brush, cover the cake with the topping while it is still warm. Place the tray under the cooling rack to catch any drips.
  8. Cut into squares when cold.