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Autumn Apple Pie

(This recipe makes 1 Pie of 8 portions)

Ingredients

  • 1 (375g) packet ready rolled shortcrust pastry sheets
  • 750g thinly tinned apples
  • 1 lemon, juiced
  • 110g light brown soft sugar
  • 100g caster sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3 tablespoons plain flour
  • 50g unsalted butter, chilled and diced
  • 9 toffees, unwrapped and quartered or 2 tablespoons hot fudge sauce
  • 1 tablespoon caster sugar
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    Preparation method

    Prep: 30 mins | Cook: 40 mins

  • In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter and toffees/hot fudge sauce.
  • Stir to coat fruit evenly
  • Line a pie tin with one of the pastry sheets – make sure its rolled thin and pressed thin into edge of 24cm spring-form tin.
  • Spoon filling into tin and cover with second pastry sheet
  • Crimp the edges
  • Place the pie on a baking tray
  • Poke fork holes over top
  • Sprinkle lightly with caster sugar and egg wash
  • Bake at 180 C for 40 minutes
  • If you notice over-browning after 30 minutes, reduce heat to 170 C
  • Serve warm or at room temperature with Vanilla Ice Cream
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