A couple of months ago, I received some Kleeneze things to review (see the silicone baking sheet review), but I just haven’t gotten round to testing everything yet. (Side Note: I have not been paid for this post and nor does a freebie influence my opinion). Anyhow, I’m sure most people focusing on healthy eating also rarely bake for sweet-thangs themselves but when I do acquire cooking apples, I just can’t resist putting a smile on my fiance’s face with a warm apple pie.
There’s no recipe to this post as I used Delia Smith’s classic shortcrust pastry recipe and sort of followed Jamie Oliver’s filling but I’d recommend doubling Delia’s ingredients because I didn’t have enough for one pie (only two smaller ones with a lattice topping instead and not a pretty one! But when it comes to bling baking with beads, these days I just don’t bother and opt for a soggy bottom instead because my tala baking beads are such a pain in the bum. I’ve had to pick them up off the floor umpteen times while reorganising the kitchen which is pretty gross and this time I got to use my new Kleeneze’s Silicone Baking Beads.
What a revelation! I know they’re almost twice the price, but they’re so conveniently linked together, they’re much lighter and easy to clean, yet more importantly, no soggy bottoms! I will definitely be ditching my old classic beads for this every time which I now think are now totally pointless.
Here’s the pics of the aftermath:
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