In celebration of Mabon next week, I am sharing my favorite apple pie recipe. I chose to share this a week in advance so that those who want to make it can prepare the ingredients.
All ingredients can be plant-based, for those who are vegan the egg is not necessary (you may need to add a little more butter)
Witchy tips during baking:
Mix clockwise and say your intentions for the cake out loud, this could be "I welcome abundance into my life with open arms.", "I embrace the blessings of the harvest and celebrate the abundance it brings." or if you plan to share the pie with friends and family: "May this pie nurture the bonds of love and friendship among us."
When you sprinkle the spices into the cake, do this clockwise and say each correspondence out loud as you do this:
Cinnamon: for love, and warmth
Cardamom: for attraction and harmony
Nutmeg: for prosperity and luck
Carve sigils of choice in the bottom of the pie before adding the filling.
Ingredients
For the dough:
500 grams plain flour
1 sachet (15 grams) baking powder
150 grams of white caster sugar
50 grams of light brown caster sugar
150 grams of melted butter
1 egg
Pinch of cinnamon, cardamom and nutmeg
For the filling:
1-1.5 kilos of apples
100 grams soaked and patted dry raisins (optional!)
1 tablespoon cinnamon (or more, until all apples are nicely coated)
To brush the dough before it goes into the oven:
To give the cake a beautiful golden color, I recommend brushing the cake with 1 beaten egg OR a dash of milk of your choice before putting it in the oven.
Preheat the oven to 190 degrees celcius (374 F)
Peel and cut the apples into wedges, sprinkle with the cinnamon and the raisins that you have pre-soaked and patted dry.
Mix all the ingredients for the dough together until it becomes a crumbly dough (it should be able to stick together and not be too dry, if this is the case I recommend adding more butter to the dough!)
Grease a baking tin with butter or oil and line the bottom with baking paper.
Divide the prepared dough into 3 parts, and put 1 part over the bottom. Press this with your hands or a spoon with a little flour on it so that the dough does not stick.
Then take 1 more part of the divided dough and press it onto the edges around the baking tin. You can roll this out with a rolling pin and cut it to size, I think this takes too long so I just press the dough along the edges (about 0.5 cm thick)
Put the apple filling in the pie and spread it evenly.
Sprinkle the last remaining part of the made dough over the pie to get an apple crumble pie, if you want a lattice top: make a ball of the dough and roll it out with a rolling pin. Cut strips from the dough that are 1.5 cm wide and long enough to cover the pie.
If you are making a lattice top, brush it with egg OR milk of your choice to give it a nice golden glow. If you have a crumb top this is not necessary.
Bake the pie for 40-50 minutes, but keep an eye on the pie because every oven is different! You know the pie is ready when you insert a toothpick or skewer into it and the apples can be pierced and the dough does not remain wet around the stick.
Let the pie cool down for fifteen minutes before removing it from the baking tin.
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