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| © NTPL / Derry Moore |
The national trust are celebrating the Apple all over the Britain. One such event is at Beningbrough Hall and Gardens North Yorkshire Apple Celebrations, 16 - 30 October 11am - 5pm.
If you like apples, cake and cider then there is something for you. Displays of apples, apple information on our many varieties, see our new orchard labyrinth, enjoy apple lunches, apple pressing and art workshops. Normal admission charges apply but there are no additional event charges.
Booking is not required for this event. For more information visit
Beningbrough Hall and Gardens has more to offer than just apple picking. This grand 1716 Georgian mansion, with impressive baroque interior, is set in a park and gardens. There are more than 100 18th-century portraits and seven interpretation galleries in partnership with the National Portrait Gallery. There is also a fully equipped Victorian laundry, with wet and dry rooms, and a delightful working garden, which supplies the Walled Garden Restaurant. There are many family activities to enjoy and a wilderness play area.
Here's a quick recipe to make use of all those apples
Ingredients675 g cooking apples
finely grated zest and juice of 1/2 lemons
1 tsp ground cinnamon
100 g caster sugar, plus extra for sprinkling
lightly beaten eggs
25 g butter
675 g ready-made shortcrust pastry
Method
1. Preheat the oven to 180°C/gas 4.2. Quarter, core and peel the apples, then slice them thickly into a bowl. Sprinkle with the lemon zest and juice. and the cinnamon. Stir in the sugar and mix well.
3. Brush the rim of a deep pie dish with beaten egg. Tip the apple mixture into the dish and dot with the butter.
4. Roll out pastry on a floured board and place on top of apple mixture, trimming about 1cm beyond the edge of the pie dish.
5. Crimp the edges of the pastry with your finger and thumb, pressing on to edge of pie dish.
6. Cut three small holes in the top of the pastry to let out the steam.
7. Use the pastry trimmings to make decorations, such as leaves, sealing them in place with a little water.
8. Brush the pastry with egg wash, then dredge with caster sugar and then bake for 35-40 minutes until the fruit is tender and the top is golden brown. Serve with custard. flour, for dustintg
