Apple Pie

~ Tandy

I am submitting this recipe for apple pie to Meeta’s Monthly Mingle, which is being hosted this month by The Well-Seasoned Cook

Six days after I posted my recipe for cream cheese pastry, Lorraine of Not Quite Nigella fame, posted her recipe for strawberry hand pies. The pastry recipe is so similar and as I had not thought about using ‘my’ version for sweet dishes I decided to give her one a try. We live close to Grabouw which is apple country. And because we do, there is a large variety of apples for us to choose from. I don’t usually stick to one variety for baking, as long as they are firm and will hold their shape. When it comes to eating however, I am very fussy. I like tart, crunchy apples and so my preference for raw eating is always Granny Smith, or Pink Lady.

What is your apple preference?

Apple Pie
Apple Pie
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Apple Pie

Recipe Category: Baking, Dessert
Makes enough for: 1 pie
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the pastry see NQN

For the filling

  • 1 apple, cored and chopped into bite size pieces
  • 5 mls lemon juice
  • 60 mls fructose
  • 40 g dried cherries
  • 10 mls vanilla extract
  • 1.25 mls ground cinnamon
  • 15 mls cornflour mixed into
  • 22.5 mls cold water

Method

For the pastry see NQN

    For the filling

    • While the pastry is in the fridge, put the apples, the lemon juice and the fructose into a sauce pan over a medium heat, and stir until the sugar dissolves
    • Simmer for 10 minutes and then add the dried cherries
    • Simmer for a further 5 minutes and then remove from the heat and add the vanilla extract and the ground cinnamon
    • Allow to cool slightly and then add the cornflour mixture
    • Leave to cool and preheat the oven to 180° Celsius
    • Roll your pastry out on a floured surface and get it as thin as you possibly can and still be able to handle it
    • Cut into rounds and then spoon as much of the fruit as you can into the middle of the pastry, making sure you can seal it properly
    • Once sealed, place on a lined baking tray
    • Bake for 20 minutes

    Notes

    serve warm with some cream

    Click on the links for conversions and notes.

    this is a very short, and very late post today – WordPress seems to be having a go slow 

    What I blogged:

    Lavender and Lime Signature

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    Published by Tandy

    I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

    44 thoughts on “Apple Pie”

    16. In our house, everyone loves Pink Ladies, although my eldest son is also partial to Fujis (which the rest of us find too sweet). Pete like Grannies, which originated only a few kilometres from where we live in NSW Australia! Lovely looking pies, Tandy! 🙂

      Reply

    17. As a young child I remember picking a Golden Delicious from the tree – and I can still recall the taste which lived up to the name. Sadly it was never, ever repeated with that variety which is tasteless in the shops. A Cox’s orange pippin is probably my favourite.

      Reply

    19. Too bad I can’t get Cox’s Orange Pippin in the States, but Granny Smith is my go-to apple, particularly for baking.

      Thanks, Tandy, for sharing these beautiful little hand pies for Monthly Mingle. The round-up will be online today.

      Reply
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