2 for 1- apple juice and apple pie

Home made apple juice…the epitome of yummyness and that incredible smug “go me! “feeling when you make it:)

you will need:

18 apples (will make 8 cups)

water

a big pot

a bowl or big jug

a potato masher

How to make:

now if you aren’t going to use the pulp for anything then you can just chop your apples without peeling, but if you are going to use the pulp for my next recipe, the apple pies, i suggest peeling, unless, that is, you like the peel in apple pies :).

pop them all into your big “i mean business” pot.

fill with water so it just covers the top of the apples (beware on this part, too much and your apple juice will be too watery)

bring to the boil, then simmer for 20-30 mins.

put a sieve over your bowl or jug and start pouring it all into the sieve, and mash as if your life depends on it!

Once you’ve gotten every single minute droplet out of the pulp, you can put the pulp in a jar and save it as apple sauce by adding a little sugar and cinnamon, or you can use it for the next recipe, apple pies.

Mini Apple Pies:

What you need:

Shortcrust buttery pastry- see my mince pie post for the recipe.

apple pulp

sugar, cinnamon, raisins or whatever else you want for the filling.

a muffin tin

butter or lard for greasing

How to make:

Set your oven to gas mark 6 (or the electric equivalent)

Grease your muffin tin

Roll out your pastry and use a cutter to cut circles for your muffin tin,don’t forget to save some pastry for the lids (or save some and lattice the top instead)

Line your muffin tin with the pastry, add your filling and pop on the pastry lids.

Join together by pressing down with a fork (or a pastry wheel if you’re posh enough to have one)

Brush the tops with egg yolk or milk

pop them in the oven for 20-25minutes

sprinkle the tops with sugar

enjoy with a glass of apple juice