Every time I bake a cake Noods will always ask “does it have apples?” At first I thought he meant he wasn’t going to eat it if there were apples in it so I stayed away from all things apple. Recently he started buying the store bought apple pies and I realised he WANTED an apple pie haha err my bad!
Looks pretty right? The apple filling is freaking awesome but unfortch I was a bit lazy doing the pastry and used store bought shortcrust which was a big no no and a mistake I promise I will never do again! With the apple filling I sortof followed this recipe but used brown sugar. And added maple syrup. And vanilla extract. And a bit of flour to thicken the mixture. Uh. So if you have a favourite pie shortcrust recipe use it and don’t be lazy like me!
Ingredients for apple filling:
8 large Granny Smith apples (I used Pink Lady cos Noods hates Granny Smith)
Juice of 1 lemon
45g unsalted butter
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1 Tbsp vanilla extract
1 Tbsp maple syrup
1 tsp flour
Preheat oven to 180C. Peel, core and dice the apples
Place the apples, and the rest of the ingredients in a large saucepan and cook, stirring occasionally for 10 minutes or until apples have softened. Set aside to cool.
Press pastry into tart case. Place apple filling in base. The flour should have thickened the juices so it should be ok to pour into the base if it’s still too runny omit the excess juices.
Yes my pastry strips are wonky. I had no idea how to do a lattice until after I shoved it in the oven and asked mr google but apparently you make a cross with 2 strips and then add another strip and weave over and under and repeat with other strips. Bake for 45mins
When the pie has cooled dust with icing sugar. Serve with a dollop of cream. Or ice cream. OR BOTH 😀