NEW-STYLE AP­PLE PIE

Recipe Phillippa Cheifitz

House and Leisure Food - - WINTER WARMTH -

8–10 ap­ples juice of 1 le­mon but­ter brown sugar honey nut­meg a few cin­na­mon sticks a hand­ful of seed­less raisins,

soaked in boiling wa­ter about 1 cup ap­ple cider 1 sheet puff pas­try beaten egg crème fraîche or thick sour

cream, to serve

Serves 6–8

Pre­heat the oven to 200°C. Peel the ap­ples, drop­ping them into a basin of wa­ter flavoured with the le­mon juice. Slice into thick wedges, dis­card­ing the seeds and cores, and ar­range on a well-but­tered bak­ing tray. Sprin­kle sugar and driz­zle honey on top, and dot with but­ter. Add a grat­ing of nut­meg and tuck in some cin­na­mon sticks. Sprin­kle the drained raisins on top. Pour the cider over the ap­ples and bake for 40 min­utes, or un­til start­ing to soften. Top with pas­try cut-outs in a shape of your choice. Brush the beaten egg over the pas­try and re­turn to the oven for about 20 min­utes, or un­til the top­ping is puffed and golden, and the ap­ples are ten­der. Serve with crème fraîche or thick sour cream.

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