I’m writing to you from day five of the slow carb diet, and I’m extremely pleased to inform you that I’ve totally stuck to it. I’ve not strayed once into disallowed foods territory. That said, I’m a little sick of eating beans every day and I can’t wait to throw myself into cheat day.
This is a recipe I experimented with last weekend in the hope of making lovely Autumnal deep-filled apple pies, my attempt at cinnamon pastry was less than successful but I nailed the filling and therefore judged it to be shareable. The end result of this recipe will leave you with enough filling for six apple pies (deep-filled Mr Kipling style), go forth and bake!
5 apples, peeled and chopped into 1/2 cm squares (I used royal gala just ’cause that’s what I had in)
1 heaped tbsp vanilla bean paste
1/4 cup water
2 tbsps golden caster sugar
- Throw all the ingredients into a saucepan (a le creuset is ideal) and put on a low heat.
- Once the mixture starts to bubble, simmer for 30 minutes, stirring occasionally (every 5-10 minutes or so)
The flavour of this filling mixed with my aforementioned cinnamon pastry was perfect, and they were out of this world eaten straight from the oven. Your track recommendation for this recipe is a beautiful song brought to you by Summer Camp, if you haven’t heard their music before this is a great place to start.
Got any genius tips and tricks for making pastry?
You gotta let me in on them!
Thanks for reading x