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Recipe

Creamy apple cinnamon pie

Aug 29, 2012 2:00pm
  • 30 mins preparation
  • 55 mins cooking
  • Serves 10
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Ingredients

Creamy apple cinnamon pie
  • 1 1/2 cup plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 125 gram butter, chopped
  • 1/4 cup caster sugar
  • 1 egg-yolk
  • 1/2 lemon, juiced
  • whipped cream, to serve
Filling
  • 5 granny smith apples, peeled, cored, chopped
  • 2 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
Topping
  • 300 gram tub light sour cream
  • 1 egg-yolk
  • 2 tablespoon brown sugar
  • 1 lemon, finely grated zest
  • 1 tablespoon caster sugar
  • 1 teaspoon ground cinnamon

Method

Creamy apple cinnamon pie
  • 1
    Preheat oven to 180°C. Lightly grease a 20cm springform pan.
  • 2
    Sift flour and bicarbonate of soda together into a large bowl. Add butter and rub in, using fingertips, until mixture resembles fine breadcrumbs. Stir in sugar, egg-yolk and enough juice to make a pliable dough. Press into base and sides of pan. Chill.
  • 3
    Meanwhile, to make filling, combine all ingredients for filling in a saucepan. Bring to boil on high. Cook, stirring, for 10-15 minutes, until pulpy. Mash roughly and allow to cool. Spread over prepared pastry case.
  • 4
    Make topping by combining sour cream, egg-yolk, brown sugar and zest, in a bowl. Spread over apple mixture. Sprinkle with combined caster sugar and cinnamon.
  • 5
    Bake for 35-40 minutes, until pastry is golden and topping is set. Cool in pan for 10 minutes. Serve warm or cold, sliced, with whipped or pouring cream.

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