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This American classic recipe uses a version of shortcrust pastry that is used for sweet open-faced flans and tarts. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality. Nuts can sometimes be added; here there are toasted
In winter, when root vegetables are in season and full of flavour, this easy pie makes a wonderful alternative to meat or fish and will appeal to vegetarians if you replace the lard with other vegetable fat.
Seriously, these are made in minutes, thanks to ready-made pastry and mincemeat. You can even freeze them and pop them in the oven straight from the freezer: perfect when unexpected guests drop in over Christmas!
Adding cheese to the pastry gives this pie an added element of indulgence and, as everyone knows, cheese and apples go together extremely well. So, for a pukka pie with a twist, give it a try!
A great recipe for entertaining, this is simply a luxurious fish pie. You can make it in advance and freeze it for a stress-free time on the day - all you need with it is a crisp green salad.
This is without doubt the easiest apple pie in the world. No special pie tins needed, no lids to be cut and fitted, no tiresome fluting of edges. It's also a beginner's dream because, somehow, the more haphazard the whole thing looks, the better.
Once on a holiday in New England, I found it very hard to order any dessert other than pecan pie. Since then I have loved to try out all the different variations of this classic - and this one here achieves, I feel, just the right degree of moist sti
This may sound like a long-winded recipe but in fact you can prepare the pastry and filling ahead - then simply assemble and cook it all when you want to eat. Ideal fodder for a cold day...
This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven.
See just how easy it is to turn Delia's recipe for Shortcrust Pastry in to an apple pie.
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