Apple Pie | Meeta’s Monthly Mingle

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

Recipe Category: Baking, Dessert
All Rights Reserved: An original recipe from Lavender and Lime


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


    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


      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 

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