Nice as pie

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

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.