Ahhh, Friday and time to settle in and hopefully have a bit of a relax. Time to totally get ready for Christmas.
We went slightly bonkers last week and I’m really feeling like we’re in good shape.
The elf on the shelf is doing her usual and small one is just about beside herself about the whole season already.
Tonight is all about gingerbread houses and decorating at her school.
The rest of the weekend we’ll get our food bank hamper together and pick out special toys for our local toy mountain.
That is all hungry work.
Pie is required.
Last week I showed you tricks for pastry but I’ve made this recipe with shop-bought puff and it is fantastic.
Apple pie’s best friend is cheddar so cheddar pressed into the pastry is a no-brainer.
Fill with sliced apples and chopped, dried figs.
Top with a maple custard and bake until set.
Enjoy with your feet up and a bit of spiked, apple cider or hot buttered rum.
- pastry for 9 inch pie plate
- ½ cup cheddar cheese
- 5 cups sliced apples
- ½ cup dried figs
- ½ maple syrup
- 5 eggs
- 1½ cups cream
- ¼ tsp nutmeg
- ½ tsp cinnamon
- Press cheddar into the pastry and line your pie plate. Add in apples and figs. Beat together custard filling and pour over apples. Bake 35-40 minutes at 350 degrees or until the custard is set.