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« Saffron and Turmeric Pasta
Frugal Living #5: Small Things Matter »

Roasted Potato Focaccia and Upper-Crust Apples

August 29, 2010 by Celia @ Fig Jam and Lime Cordial

Over the weekend, I baked a couple of Dan Lepard’s irresistible treats, including this most recent recipe from his Guardian column.

It’s made with baby potatoes, a mix of green and black olives, and bakers’ flour – and baked in a large parchment-lined roasting tray.  The perfect accompaniment to an all vegetarian dinner party!

. . . . .

It’s not apple season here at the moment, and most of the available fruit is coming out of cold storage.  It’s not the best for eating raw, but wonderful for cooking.

We turned five large Pink Lady apples into Dan’s upper-crust apple pie – the fruit was tossed in a hot butter caramel, then topped with a delicious pastry laced with Calvados.  Small Man, our apple pie aficianado, declared it to be most fine…

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Posted in Food & Friends, Recipes | Tagged apple pie calvados, Calvados pie, Dan Lepard, Dan Lepard Guardian recipe, potato and olive bread, roasted potato focaccia, upper-crust apple pie | 20 Comments

20 Responses

  1. on August 29, 2010 at 8:57 pm Kitchen Butterfly

    I love the knobbly top of your apple pie, especially with the fragrance of apples from my huge vat of apple liquid en route pectin boiling away. Thanks for the great apple pectin primer


    • on August 30, 2010 at 5:35 pm Celia @ Fig Jam and Lime Cordial

      You’re very welcome, Oz, thanks for trying out the recipe! :)


  2. on August 29, 2010 at 9:03 pm Lorraine @ Not Quite Nigella

    Hehe ok so I told Mr NQN no more apple cake after the thousand layer cake debacle but this one, I really like the look of and it doesn’t involve hours slicing and placing paper thin apple pieces! Oh and that bread Celia? Marvellous looking indeed!


    • on August 30, 2010 at 5:36 pm Celia @ Fig Jam and Lime Cordial

      Lorraine, the best thing is the pastry – it’s got 50ml of Calvados in it! :)


  3. on August 29, 2010 at 9:15 pm Honey @ honeyandsoy

    I was wondering about the ‘upper crust apples’- are they from a royal pedigree or something? Hehe.. Love the look of that apple pie tho! The thick apple chunks look deliciously juicy…


  4. on August 29, 2010 at 9:25 pm InTolerantChef

    I love the way the dough drapes organically over the fruit. This must be the weekend for apple pie posts, I put mine up yesterday!


  5. on August 30, 2010 at 12:37 am Celia @ Fig Jam and Lime Cordial

    Honey, Chef, next time I’m going to quarter the apples rather than just halve them – they were a bit big in the pie. It did give it a lovely hilly look though! :)


  6. on August 30, 2010 at 1:51 am Marilyn

    Now that is a proper apple pie! I’ll have to try the caramel.

    So you knead the dough for the focaccia with the potatoes and olives in it?

    Maz


    • on August 30, 2010 at 5:38 pm Celia @ Fig Jam and Lime Cordial

      Maz, yes, roast the potatoes first, then cut them up and knead them into the dough with the olives.


  7. on August 30, 2010 at 7:52 am cityhippyfarmgirl

    That apple pie goes perfectly with that gorgeous pie dish. Glad the official taste tester approved.


  8. on August 30, 2010 at 11:12 am Anna Johnston

    Nice ‘country style’ apple pie, and the bread looks amazing.


  9. on August 30, 2010 at 12:19 pm bagnidilucca

    How completely delicious!! I want some now.


  10. on August 30, 2010 at 5:08 pm Suelle

    You were quick off the mark with that bread, Celia! They both look delicious.


  11. on August 30, 2010 at 5:39 pm Celia @ Fig Jam and Lime Cordial

    Brydie, thank you for noticing – I’m in love with my Emile Henry pie dish! :)

    Anna, Deb, thank you! :)

    Suelle, thanks, it was too good to wait any longer for. :)


  12. on August 30, 2010 at 8:20 pm thecompletecookbook

    That apple pie looks heavenly. Yum!
    :-D Mandy


  13. on August 30, 2010 at 9:11 pm Sarah - For the Love of Food

    That focaccia looks like a delicious meal in itself. Love the look of that pie – and the calvados in the pastry!


  14. on August 30, 2010 at 9:57 pm heidiannie

    I should never come here hungry. That pie and the bread have my mouth watering.
    I was thinking I would slice the apples up a bit, just to give the caramel more space to cling to- only a top crust makes this so very doable – and the bread- that would be dinner with a thin soup and green salad!
    Thanks, Celia- I come here before I do my weekly shopping to see which ingredients I need!


  15. on August 31, 2010 at 1:00 am Joanna @ Zeb Bakes

    Looks like damm fine pie – there will be apple pies this week, I’ve just picked two of our three grafts, and am thinking, freeze some, sauce some, pie some….. If you say this is a good one I’ll give it a go :)


  16. on August 31, 2010 at 4:23 am Tes

    Oh wow… this looks so warm and welcome! I will have to put this on the table tomorrow :)


  17. on August 31, 2010 at 7:36 am Celia @ Fig Jam and Lime Cordial

    Mandy, Tes, thank you!

    Sarah, thanks, the Calvados in the brandy made it an absolute winner for me. I’ll be using that pastry recipe in other dishes, I’m sure.

    Heidi, thank you! :) There was a debate in the kitchen about whether we should cut the apples smaller. In the end we followed Dan’s instructions, but I think in future we’ll cut them into quarters. The Pink Ladies were huge!

    Ooh, Jo, I envy you your apple tree with its three varieties! I’m still not convinced our little dwarf trees are going to produce much in our temperate clime. This pie is pretty easy, and good fun! :)



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