Both my husband and son love apple pie or anything else where there is apple in it I guess. But they don’t like it to be served warm. So when we order apple pie we always ask: “Please do not heat it”.
We just like it the old fashioned way …at room temperature with a big dot of sweetened whipped cream.
So try this recipe and tell me is this also your favorite one?
- 300 g Self-Rising Flour
- 100 g Sugar ( I use brown unrefined sugar)
- 200 g Butter
- 1 Egg
- 1 kg Apples ( pink lady works well for me, or any other a sweet/sour apple)
- 100 g Raisins
- 2 Tbl spoons of sugar
- 1 Tbl spoon of cinnamon
- 5 Tbl spoon of custard powder
Preheat oven to 175º
Mix Self-rising flour, sugar and salt. Cut the butter in small cubes and mix with two knives through the flour. Mix the egg in. Kneed with a cool hand everything in a ball. Using one hand, – you should be able to form it into a ball (this may take quite long).
Grease a 24 cm ‘Springform’ with butter or non-stick spray. Put ¾ of the dough into the form, bottom and sides and place it into the fridge till you use it. The ¼ of dough keep aside in the fridge as well.
Peel the apples and cut them in cubes, put them in a bowl and mix with the 2 spoons of sugar, the cinnamon and the custard powder
Put the filling in the already with dough lined ‘springform’.
Roll out the remaining dough on a lightly floured surface, until it’s less 1/2 cm thick. Cut the dough into strips and layer them over the apple pie to form a raster. I use the left over strips, to line it along the edge to make it a bit robust.
Place the apple pie just below the middle of the oven, for about 60 minutes.
Leave it to cool for 10 minutes and remove the outer edge from the ‘springform’.
Serve as you like…hot or cold… with cream or ice-cream…