Reynard
Guru
- Location
- Cambridgeshire, UK
Ended up doing the pies as individual "handkerchief fold" Danish. Was the easiest and simplest way to do them, no need to trim or crimp pastry at all. They're currently in the oven.
The apple filling was made using a mix of Lord Peckover (early dessert) and Jolly Miller (early culinary). The former are a lovely dessert apple with a floral, almost strawberry-like flavour and highly recommended if you can find it. But they do not keep terribly well. The latter is a very nice - and not too acidic - cooker. When ripe, they are just about sweet enough to eat as is.
The apple filling was made using a mix of Lord Peckover (early dessert) and Jolly Miller (early culinary). The former are a lovely dessert apple with a floral, almost strawberry-like flavour and highly recommended if you can find it. But they do not keep terribly well. The latter is a very nice - and not too acidic - cooker. When ripe, they are just about sweet enough to eat as is.