Green beans soup and apple pie
Harvest of the day
For the soup: parsley, potatoes, runner beans, thyme, celery
For the pie: cooking apples
2 tbsp olive oil
1 small chopped onion
1 celery stalk
2 cloves garlic chopped
2 medium potatoes diced
1 medium chopped carrot
2 cups diced tomatoes — (fresh or canned)
3 cups green beans — (fresh or frozen, thawed) cut into pieces
5 cups or vegetable stock (can use hot water)
1/2 tsp black pepper
1 tsp salt – or more depending on taste
1/4 tsp dry herbs
In a large saucepan, over medium heat saute onions and carrots in olive oil for 3 minutes.
Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and herbs.
Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that’s why I add them 15 minutes after all the other vegetables.).
Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes.
For the pie crust
120g whole wheat flour – 120 grams
60g all-purpose flour – 62.5 grams
60 ml olive oil or sunflower oil
80 ml water – at room temperature or add as required
½ teaspoon salt or as required
For apple pie filling
2 apples (medium-sized) – peeled, cored and sliced
¼ teaspoon ground cinnamon (cinnamon powder)
¼ teaspoon ground nutmeg or grated nutmeg (nutmeg powder)
2 tablespoons whole wheat flour
2 tablespoons demerara sugar (or brown sugar or raw sugar or white sugar)
1 to 2 teaspoons oil or butter – to top the filling
Making pie crust
Preheat your oven at 180 degrees C.
Mix all the dry ingredients together
Add the olive oil and with your fingertips combine the oil in the flour evenly to get a breadcrumb consistency. This step should be done properly and this results in giving a flaky texture to the crust. The whole mixture should look like breadcrumbs.
Add water in parts binding the whole mixture together. Don’t knead. Gather everything and form a dough.
Making apple pie filling
Peel, core and slice the apples.
Mix the ground cinnamon, ground nutmeg, demerara sugar and whole wheat flour into the apples.
Divide the dough into two or four equal parts depending on the size of your pie pans.
Take one portion of the dough on a dusted work surface. Use a rolling pin to roll the dough out into an even layer that is about ¼ inch thick.
Place one of the rolled pie crust gently on the greased pan and press it towards the bottom and the sides.
Arrange the apple filling evenly on the bottom pie crust.
Top the apple slices with a few drops of olive oil or dots of vegan butter.
Cover the pan with another rolled pie crust and fold the edges of the top crust over and under the bottom edges. Flute the edges.
Cut through the top pie crust with a fork or knife from top so as to allow steam to pass while baking.
You can also cut strips from the rolled dough and create a lattice pie crust as shown in the video below.
Brush with milk.
Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 50 to 60 minutes or until the crust has become golden and crisp.
Serve the apple pie warm or when at room temperature.
Thank you Ula for the pictures and Well done to Ellis for being the youngest chef at Everyone’s kitchen!