Apple & Barley Pudding (Irish)
Source of Recipe
www.hungrymonster.com
List of Ingredients
4 tablespoons pearl barley
1 1/2 pounds eating apples
2 ounces sugar
3/4 tablespoon heavy cream
1 cup waterRecipe
* Peeled, cored and sliced. Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.
Irish Apple Shortbread Pie: Shortbread Crust 2 cups sifted all-purpose flour 1/2 cup sugar 1/4 tsp. salt 3/4 cup well-chilled butter, cut into 1/2-inch pieces 2 egg yolks, beaten to blend Filling 1 1/4 lbs. Golden Delicious apples, peeled, cored, cut into 1/4-inch-thick slices 1/4 cup firmly packed light brown sugar 1 Tbsp. all-purpose flour 1/2 tsp. cinnamon pinch freshly grated nutmeg whipped cream For crust: Position rack in center of oven, place heavy baking sheet on rack; preheat oven to 400ºF. Blend flour, sugar, and salt in processor. Cut in butter until coarse meal forms, using on/off turns. Drizzle yolks over surface and mix until crumbs form, using on/off turns. Do not form ball. Pat 3/4 of mixture over bottom and up sides of 8-inch tart pan with removable sides.
For filling: Mix apples, sugar, flour, cinnamon, and nutmeg in medium bowl. Turn apples into crust. Scatter remaining crumb mixture evenly over top. Set pie on baking sheet in oven and bake 15 minutes. Reduce heat to 350ºF and bake until top is light brown and filling bubbles, about 20 minutes. Cool 30 minutes. Dollop with whipped cream and serve. Serves six.
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