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Use a 26 cm. diameter pan.


1 ½ cups self-raising flour, sifted 100 gr. butter, cut into pieces 4 Tbsp. brown sugar

1 egg

1 Tbsp. milk

1 packet vanilla sugar


5 large Granny Smith apples, peeled,

cored and quartered

4 Tbsp. demerara sugar

½ cup water

1 Tbsp. lemon juice

3 Tbsp. instant vanilla pudding powder


1 ½ containers (375 ml.) sweet whipping


3 Tbsp. sugar


¾ cup almonds, chopped

To prepare the dough: Mix all the ingredient­s together in a food processor until it’s smooth. Wrap the dough in plastic wrap and place in the fridge for an hour.

Take the dough out of the fridge, roll it out into a circle and then press it down into the pan. Poke holes in the dough with a fork.

Bake the dough in an oven that has been preheated to 180° for 20 minutes until it has turned golden brown. Remove from the oven and let it cool down.

Add the apple pieces, sugar, water and lemon juice to a pot and cook until the apple pieces have softened. Mash the apple with the liquid, then add the pudding powder and stir. Transfer the apple mixture onto the cooled crust and then place in the fridge.

Whip the cream with an electric mixer. Gradually add the sugar until well mixed. Transfer the cream to a pastry bag with a serrated tip.

Squeeze cream onto the apple mixture. Top with chopped almonds. Place in the fridge for 3-4 hours to let the pie set.

Level of difficulty: Medium Time: 30-40 minutes Status: Dairy

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