Today I received in the mail a little dog bone cutter, only 1 1/2 inches long, perfect for my little chihuahua and foxy.  Couldn't wait to give it a try and made MJ's recipe.  Only made half the quantity to see if they liked them first and also had to use white flour not having wholemeal flour in my pantry.  So easy to make and even doing half amount there are enough to keep them going for a little while.

After allowing to cool I gave one each to the dogs,  chihuahua (Lizzie) ran off with it to her kennel and the foxy (Patch) pushed it around for a bit with her nose.  I thought Oh Oh, they're not going to eat them, but after a few more sniffs, she took a little bite, then finished the rest off.  I gave her another one and she ate it straight away, she was just being cautious I think.  I checked Lizzie to see if she had eaten hers and it was gone.  Gave her another one and she too was chewing it straight away.  So yes they both liked them.  The size is just right for them after baking as they rise a bit, so a good size for my 2.

I bought some of those jerky sticks a couple of weeks ago from the cheap shop and they won't touch them, though they love Schmackos, hence my trepidation of them liking them.  Anyway, all good, I will make more when these have gone and will get some wholemeal flour.  Has made me want to try other recipes too, so thankyou MJ for sharing your recipe.

Only thought of taking a photo as an afterthought after putting them in a container so the quality isn't the best being in glass.

Just a note on frozen berries.  I saw in the new Woolies cataglogue that they are selling their frozen ones half price starting tomorrow.  Not sure if it's the entire range, but worth a look. 

MIXED BERRY & APPLE PIE

Pastry
300g Plain flour
60g caster sugar
Pinch of salt
160g cold butter, cut into cubes
2 large egg yolks mixed with 3 tblsp water

Filling
750g mixed berries, I used blackberries, blueberries & raspberries (frozen)
750g Granny smith apples, peeled, cored and cut into quarters
100g caster sugar
35g plain flour
Knob butter, cut into pieces
1 large egg yolk, mixed with 1 tblsp water
A little extra sprinkle of sugar on top

Pastry
Place flour, sugar and salt into TM bowl.  Turbo twice to combine.
Add butter and mix 10 secs/speed 5.
Set 20 secs/speed 5 and with blades turning, add the egg & water combo through opening in the lid.
Remove from bowl and bring together with your hands.  Form into a disc, wrap in cling wrap and place in fridge for at least 20 mins.  Take out of fridge 10 mins before rolling out.

Lightly spray a 23 – 26cm tart tin.  Set aside.

On a lightly floured work surface, roll out two-thirds of the pastry to a round big enough to line your tin. Gently lift the pastry with a rolling pin and transfer it over the top of the tin.   Press into the tin.  Trim the overhang and knead the scraps into the remaining dough. Place tin in the fridge until needed.

Dust the work surface with flour again and roll out the remaining pastry into a round shape as big as the tin. Using a pastry wheel, cut into ¾ -inch-wide strips. Preheat the oven to 180°C.

Peel, core and quarter apples and place into TM bowl. Chop 2-3 secs/speed 5.  Remove from bowl and place into a large bowl.
Add the berries, sugar and flour, combine gently until well mixed.  Spoon into the tart shell.  Scatter the butter on top.
Arrange the strips over the berries in a lattice pattern, (over and under) pressing the ends onto the pastry rim. Trim any excess pastry.
Brush the lattice with the egg yolk mixture and sprinkle with a little extra sugar.

Bake the tart for about 45 – 75  minutes, depending on your oven, (and whether you are using fresh or frozen berries) or until the pastry is golden and the juices are bubbling. Transfer to a wire rack and allow to cool.  

Notes:
There's no way I would have been able  to make this using fresh berries, far too expensive, but didn't work out too bad using frozen.  I didn't defrost them first, just took straight from freezer and put into the  bowl with the apples and flour/sugar mixture otherwise they would have broken up too much and gone very mushy.  Depending on what tin you use, mine was only a  shallow tart tin and I had a fair bit of the berry mixture left over.  I quickly returned it to the freezer so I'll be able to make a 2 person tart with the bit of pastry left over also.
The pastry is lovely and very light and it didn't shrink.  Both DH and I loved this and while we had it warm I can imagine it would be just as nice when cold making it perfect if entertaining.



Members' comments
Gralke - thank you once more for a wonderful recipe (and photo). I made this Pie on Sunday and it was wonderful. I must say that I had to transform it into an apple pie as I had no berries but that worked out well. I thought that the pastry was wonderful to work with and did not break at all and the taste was gorgeous. I think that a savory version could be made of the pasty just by omitting the sugar and adding some more salt. One tip. I "stole" some egg/water mixture from the pastry (with no negative side effect) and used this to brush the pastry lattice - that way I was able to save an eggyolk.

isi - I made this pie today and I can say it was divine!
Everyone loved it!  I did Half Apple / Half raspberries (frozen but of the Garden)
No doubt I will repeat many times! The Dough has a wonderful texture - Beautiful and so tasty! Thank you for this delight

C00kie - JulieO I made this yesterday. The taste is really lovely and the pastry was easy to work even though it was very hot. (I just had to be quick) I did make one mistake though. I put all the fruit mix in, thinking 'oh, my tin is big enough'. Well it wasn't. I had to clean the oven, floor and everything else. I also found that mine seemed to have juice left after cooking.  Possibly because I had put too much fruit in.  Next time I make it I'll be a little more careful.  Everyone loved it though.

bigTcup - Thank you for this recipe Julie...this is the second recipe that I have tried from this forum and both have been your recipes and both have been fantastic.  Thank you for your cooking dedication and sharing your ideas with us all.

For heart and soul. 

I have had this recipe on my 'To Try' list for quite a while.  I haven't done so yet so don't know if it's anything like the bought stuff, but it's very simple and could be done in the TM.  If you try it please let us know how it turned out. 

english salad cream

   100 ml light cream (cooking cream)
    2 tsp fresh lemon juice
    2 heaped tsp Dijon mustard
    2 tsp white wine vinegar
    6-8 anchovies, finely chopped
   
Whisk all the ingredients together until well combined. Taste for seasoning.

Hi Sargo, thanks for taking the trouble to try and help.

My yeast is fine and I do keep it in the freezer to prolong it's life.

The dough rose no problem for the first rise, but the second not as much.(maybe should have left longer - will try your dimpling effect to check it out on my next try.

Thanks again. 

Thanks Sargo, I have it covered, sitting on baking paper on a tray at the moment, and the stone is heating in the oven, so I've done the right thing.        Just wanted to be sure as I don't always have the best result with bread made by hand. 

Mmm thanks Chocdoc, I'll make for sure.