/assets/logos/nzwd.svg
Recipe

Almond apple pie

There are few things more comforting than a big, warm, oozy slice of apple pie with a dollop of thick cream.

2014年5月29日2:00pm
  • 55 mins cooking
  • Serves 10
    • Print
    Print

Ingredients

Filling
  • 1/2 cup water
  • 1/3 cup caster sugar, plus 2 teaspoons extra
  • 1/4 teaspoon ground cloves
  • 6 granny smith apples, peeled, cored, sliced
  • 1/4 cup sultanas
Almond apple pie
  • 2 1/2 cup plain flour
  • 2/3 cup caster sugar
  • 200 gram cold butter, chopped
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoon water
  • 1/3 cup flaked almonds
  • thick cream, to serve

Method

Almond apple pie
  • 1
    Sift flour into a large bowl. Stir in sugar. Rub in butter using fingertips until mixture resembles fine breadcrumbs.
  • 2
    Add egg, vanilla and enough water to form a firm, pliable dough. Turn onto a lightly floured surface and knead lightly. Form into a ball. Wrap in plastic wrap. Chill for 30 minutes.
  • 3
    To make filling, in a large saucepan combine water, sugar and cloves. Bring to boil on high. Cook until reduced by half, then add apples. Reduce heat to low and simmer, covered, for 4- 5 minutes, until almost tender. Cool mixture. then stir in sultanas.
  • 4
    Preheat oven to hot, 200°C (180°C fan-forced). Grease a deep, 24cm pie plate.
  • 5
    Roll out 2/3 pastry between 2 sheets baking paper until 5mm thick. Ease into pie plate. Trim edges. Prick base with a fork, place dish on an oven tray. Cover outside edge with foil. Bake for 20 minutes, until golden. Remove foil, allow to cool. Spoon filling into case.
  • 6
    Using a hand grater, grate remaining pastry over top of pie, ensuring the apple is completely covered. Sprinkle with almonds. Bake for 25-30 minutes, until golden. Serve warm, with cream.

Notes

Frozen pastry is easier to work with.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg