Slow and Quiet Autumn Living in English Countryside | Autumn Baking, Dark Academia, Lacock Abbey

My slow and quiet days in autumn. I’ve been traveling a lot around England and outside, visiting beautiful film locations and revisiting some of my favourite nature reserves, fields and forests in England. I’ve also been absent for a while due to health issues and then because I traveled to Italy with my husband for our first wedding anniversary. Now I’m finally back with a new, quiet video. :) “The birds have vanished into the sky, and now the last cloud drains away. We sit together, the mountain and I, until only the mountain remains.“ A poem by Li Po ____________ APPLE PIE RECIPE Crust: 330g white flour 3 tbsp/ 40g sugar 180g salted cold butter Approx. 120ml of ice cold water If you’re using unsalted butter, then also add a pinch of salt. First chop your butter into small cubes and leave it in the fridge. Mix together dry ingredients. Add butter, making sure it’s cold and solid. Start rubbing the butter and dry ingredients with the fork. You shouldn’t use hands at this stage as their warmth will melt the butter. It’s important to make sure that it doesn’t melt, as otherwise it may cause your pie crust to sink during baking. When your butter is incorporated into dry ingredients and formed a coarse crumb, start adding water little by little. Add about a third, then mix gently by hand, then add another third and mix gently again. Don’t overmix. To check whether you need more water, press a chunk of the dough in your palm and if it sticks together then it’s done. Otherwise add the remaining third of water. Shape the dough into a flat circle, wrap tightly with the cling film and leave it in the fridge for at least 30 minutes. Can be kept overnight. Filling: 6 apples ( I used 5 small sweet apples and 1 big sour apple - if using only sweet apples, then also add 1/2 of lemon juice and zest) 90g of maple syrup or brown sugar (add more if you like a sweeter pie) 1 tbsp of cinnamon 1 tbsp of mixed spices (nutmeg, ginger, cloves, cardamom) Peel and core your apples. Add them to the pan together with maple syrup and spices. Add a splash of water to help apples cook. Simmer over medium heat until apples are soft and easily pierced with the fork. Optional sour cream filling: (I highly recommend you try it! It doesn’t give a sour taste at all and makes the pie more creamy and decadent.) 200g sour cream 50g sugar 10g white flour 1 egg Whisk sugar and egg together. Add flour and mix well making sure there are no lumps. Then mix in the sour cream. Roll out the pie dough into 2-3 cm thick circle. Place it into a 8“ tin and cut off the excess edges. Your pie dough should’t sink if you followed the instructions! :) Roll out the excess dough into a small circle and cut out stripes to form a lattice for decoration. You can also cut out oval shapes to make pretty leaf decoration. Into the pie base add your apples and pour sour cream filling on top. Decorate with the remaining dough. Bake for 35 minutes on the lower shelf in the oven at 200C/ 400F. Depending on your oven strength, you may need to increase or reduce this time. Check your pie at 30 minutes to make sure. Serve warm with a scoop of ice cream! ___________ Find me on Instagram: Filmed on: Panasonic GH5 Edited with: Premiere Pro CC Music: Epidemic Sound _________ #darkacademia #autumn #cottagecore #slowliving key words: slow living, cozy living, october, apple pie recipe, autumn baking, cozy baking, autumn vibes, cottagecore, farmcore, silent vlog, english countryside, Lacock village, Harry Potter, movie locations, the Cotswolds, rainy day baking