Basic Vanilla Pastry

Here is the pastry recipe, as promised!

Before this recipe, I was always afraid of making my own pastry. I had heard that it was finicky, time consuming, and really not that much nicer than store bought pastry.

I tried several times to make my own pastry the 'old fashioned way' (without a food processor) and failed miserably.

This recipe is quick, easy and so delicious you will never want to buy store bought pastry again!

Just a few important tips: (Most of these points are mentioned in the recipe, but I think they are so super important I am going to mention them all again :)

• Use iced water (just as she says!). My friend showed me the easy way, small jug, water, ice cubes. simple. This advice after several attempts at partially freezing the water in the jug and it taking FOREVER and then forgetting about it so it was rock hard. Haha!

• Make sure your butter is straight out of the fridge

• Don't put in all the water Donna says. I just slowly add water until the dough in the food processor forms a ball and then I stop adding water immediately.

• This is just me, and I know people have been making pastry for years without modern technology, but save yourself the tears and don't even think of making this pastry without a food processor. If you have and it was a success, good for you, you are a far better cook than I.

• I roll my pastry out between two sheets of glad wrap. It is so easy to work with this way.

Happy pastry making!

P.s. A special shout out must go to my good friend Megan, who without her faithful support I would never have even attempted to make pastry ever again! She walked me through every step that first successful time and I owe her a debt of delicious gratitude <3

Issue 38, Page 118

High-Top Apple and Sultana Pie

Everyone loves this version of the classic apple pie!

So yummy!

My only tips are, pile up the apple (it will condense a little while cooking) and cook it until it is nice and golden (a little longer than she says, as usual!).

The first time i made it, I made it with half red apples and half green (out of necessity). Everyone who tried it (even seasoned pie makers) said it was the yummiest apple pie they had ever eaten. I think it must have been the extra sweetness from the red apples.

Issue 38, Page 120.

Caramel Pear Pie

The pie special in Donna hay magazine issue 38, is my go-to for a warm winter desert at the moment. I have made quite a few of them now and this one is definitely a stand out.

I must say it does generally turn out looking just like Donna's, though I always cook it longer than she says, until the top of mine is all lovely and brown like Donna's is in the picture.

Due to recipes failing in the past I have been to nervous to take it out of the oven at the time she says because it looks a little sloppy and not set. I am quite notorious for over cooking things though!

I haven't deviated from the recipe too much. A friend tried to make hers cook faster and added almond meal. I thought it was delicious, but I will let her tell you about it!

She also gave me the idea to add Black Strap Molasses. Just 2 Tbsp added to the golden syrup because it is super strong!

I loved it! But others preferred it the regular way, so each to their own.

I used a heart shaped cookie cutter for the decoration around the edge and just cut the hearts in half long-ways.

Donna Hay Magazine

Issue 38, Page 124.