Keith Floyd's Apple Pie - 1980's

Image via Wikipedia

To make Keith Floyd's Apple Pie:

8 oz (250g) shortcrust pastry
1lb (500g) cooking apples (peeled, cored and sliced)
3 oz Granulated Sugar
3 Cloves

1. Divide pastry in two and roll out one half large enough to cover an 8 inch (20cm) ovenproof plate.

2. Put the apples onto the pastry-lined dish and sprinke on most of the sugar.

3. Position the 3 cloves strategically.

4. Brush the pastry edges with alittle cold water.

5. Roll out the remaining pastry and lift carefully over the apples.

6. Press the edges well together and trime away the excess.  With your thumb and finger push up the edges and pinch the top.

7. Make a cross in the centre to allow the steam to escape.

8. Decorate with trimmings optional, brush top with water and sprinkle on remaining sugar.

Bake at 190 celsius (375 F) for 40 to 50 minutes until golden brown. 

Image via Wikipedia

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• Cookbook Focus: Floyd on Britain & Ireland (1988) (recipevintage.wordpress.com)

Cookbook Focus: Floyd on Britain & Ireland (1988)

Recipe Vintage is all about me sharing my favourite recipes with whoever gives a hoot, whether I have made them or not. So I can not start doing this without talking about the books that I read and why I love them. So here is my first one.

This is one of my favourite books in my collection.  Keith Floyd travels all over the country finding local recipes and giving them a bit of vavavoom but democratizing it at the same time. Beside a lot of eighties gourmet stuff is some quite nice traditional recipes.  It is well balanced in types of dishes with clear methods and good photos, however there is a lot gourmet recipes which require a lot of faffing and special ingredients.

I liked Keith Floyd and I was genuinely sad when he died.  His many adventures and television series where he cooked relatively complex dishes in remote locations with portable stove and bottle of wine in tow isn't matched these days by chef's staying to the comfortable confines of the television studio or even (heaven forbid) their own home kitchen.

I am going to present you with a few of the best recipes from this book, a lot of them are quite pretentious and detract from the parameters of this website (vintage, traditional, affordable, practical recipes) but some of them are spot on.

RIP Keith, you are sadly missed.