Nice as pie

This lighter take on a clas­sic dish will be the ap­ple of your eye

Diabetic Living - - CONTENTS -

A rus­tic take on ap­ple pie

FREEFORM AP­PLE PIE WITH ICE-CREAM AND MAPLE SYRUP

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 6 (AS AN OC­CA­SIONAL DESSERT)

55g (1⁄3 cup) whole­meal

self-rais­ing flour

50g (1⁄3 cup) self-rais­ing flour,

plus ex­tra for dust­ing

2 Tbsp caster sugar or gran­u­lated

sugar sub­sti­tute

30g light mar­garine

2½ Tbsp low-fat milk

500g red cook­ing ap­ples, un­peeled,

quar­tered, cored, thinly sliced 1 Tbsp fresh lemon juice

Pinch ground cin­na­mon 6 x 30g scoops Peters No Sugar

Added Creamy Vanilla ice-cream 2 Tbsp Queen Maple Flavoured

Syrup (sugar-free)

1 Pre­heat oven to 200°C (fan-forced). Line 2 oven trays with bak­ing pa­per.

2 Com­bine flours and 1 Tbsp of the sugar in a medium bowl. Us­ing your fin­ger­tips, rub in mar­garine un­til mix­ture re­sem­bles bread­crumbs. Add 2 Tbsp of the milk and, us­ing a flat-bladed knife, mix un­til dough just comes to­gether. Turn onto a lightly floured sur­face and bring to­gether to form a smooth ball, be­ing care­ful not to over knead. Wrap in plas­tic wrap and set aside.

3 Com­bine ap­ples and lemon juice in a bowl. Set aside. Di­vide pas­try into six even por­tions.

Roll out 1 por­tion to make a rough cir­cle 12-13cm in di­am­e­ter. Re­peat with re­main­ing balls of pas­try. Di­vide ap­ple slices be­tween pas­try rounds, leav­ing a 1½ cm bor­der around the edges.

4 Care­fully fold ex­tra pas­try up over ap­ple. Ar­range pies on pre­pared trays. Brush pas­try with re­main­ing milk. Sprin­kle over re­main­ing sugar and cin­na­mon. Bake for 12 min­utes or un­til pas­try is light golden brown. Trans­fer to serv­ing plates. Top with ice-cream and driz­zle over maple syrup.

Serve warm.

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