When you’re taking on life at a million miles an hour, there’s a whole lot of value in stopping, once in a while, to do something consciously slow. Like drawing a sumptuous bath. Doing a crossword. Baking. Slow living it’s called, I wrote about it a while back, you can read it on The Pool.
I love (simple) baking, I really do. I’m no pro but I’m pretty much alright at anything that goes with custard (feel like that’s a northern thing?). Then there’s my banana bread obsession, which is currently on hold as we don’t have an oven till the new kitchen’s fitted (boo) but as soon as it’s up and running, I’ll be straight back on that wagon. In the meantime, I’m making do by borrowing other people’s kitchens!
A couple weekends back, when I was in Leeds staying at a friend house, we had a few spare hours before dinner so I scratched the itch… we baked an apple pie! Now I’ve always been one for the healthiest versions of baked goods so tend to make fruit-based things, and just like I’d always eat wholemeal bread, I’ll always use wholemeal flour. Similarly, Splenda in place of sugar is a seriously effective way to slice off a whole load of calories, without sacrificing the taste or results. Whilst I’m definitely not a calorie counter, I am fitness-focused and conscious of my physique so it’s only logical that if I can make a lighter version of something I will.
Without further ado then, here’s how to make yourself a delicious and comforting guilt-free apple lattice pie...
How to make a low-sugar apple lattice pie
For the pastry
— 250g wholemeal flour
— 125g butter or margarine
— 2 tablespoons SPLENDA® Granulated
For the delicious apple filling
— 6 apples
— ½ teaspoons lemon rind, grated
— 1 tablespoon lemon juice
— 20g SPLENDA® Granulated
— 2 tablespoons plain flour
— 2 teaspoons cinnamon
— 10g margarine
For the pastry
—Sift the flour in to a bowl, add the Splenda, then rub in the margarine 'til you've got a breadcrumbs-like texture.
—Add a little cold water to the mix, just enough for it to cling together as a dough. Wrap it in cling film and pop it in the fridge for 30 minutes or so.
—Once chilled, roll the pastry out onto a lightly floured surface. Once rolled, line it out into a 9-inch dish, reserving the trimmings for the lattice. Pre heat your oven to 230degrees, then next, it's time for the filling.
For the filling
— Peel, core and cut your apples into 1cm slices or so. Toss with the lemon rind and juice, then stir in the Splend and the flour.
To bring it all together
— Spoon into the appley mix into the chilled pie crust, then re-roll and cut the remaining pastry into 2cm wide strips.
— Carefully, weave the strips on top of pie in lattice fashion. Seal the strips to the crust with a little dab of water and trim away excess with a knife.
— Bake at 230°C for 10 minutes, then lower to 180°C and bake for a further 35-40 minutes, 'til apples are tender.
And now for the best bit... Time to eat! Once it's chilled a little, serve with crème fraîche, a way healthier, lighter alternative to cream that still gives rich, smooth and creamy flavour... YUM.