- Makes 2 pies or 1 big one
- Recipe Category: Baking, Dessert hot, Tarts, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Ina’s Tip
The reasons for using both Pink Lady and Granny Smith apples are:
- Both hold their shape and don’t break up when cooked.
- A mixture of sweet and tart apples works brilliantly.
Method:
Cookie toppingRemove chocolate chips from pack and save for another use. Add cinnamon to dry Cookie Mix. Mix according to package instructions. Roll into two balls, wrap them in clingfilm and refrigerate. We need the dough to be hard so it will grate easily. Can be made the day before.
FruitCut the apples into wedges. Brown the butter lightly in a large, heavy based frying pan over high heat and stir-fry the fruit in the butter until it is nicely coated with browned butter. Add the orange rind, honey, orange juice, salt and raisins and cook open over high heat until a thick syrup forms. Allow to cool.
Adjust the oven rack to the middle position. Preheat the oven to 180 °C. Butter 1 x 30 cm round pie dish or 2 x 20 cm pie dishes. Dish the apple filling into the pie dishes. Remove the chilled cookie mix balls from the fridge and coarsely grate over the apples.
Bake for 35 - 40 minutes until golden brown.
Serve with Citrus Cream or ice cream.
Citrus creamTo make the citrus cream, half whip the cream with the salt and spices. Add the sugar and whip until firm. Fold in the liqueur or orange juice and yoghurt. Cover and chill.
Apple Pie de Luxe
This recipe has become one of my secret weapons, it is irresistibly delicious. Especially if served with the citrus cream.Suitable for a teatime treat or a dessert. The traditional combination of sweet and tart apples with orange, honey, raisins and butter cannot be beaten. The cookie topping bakes up crisp and golden. This recipe freezes very successfully.- Makes 2 pies or 1 big one
- Recipe Category: Baking, dessert hot, tarts, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Cookie toppingRemove chocolate chips from pack and save for another use. Add cinnamon to dry Cookie Mix. Mix according to package instructions. Roll into two balls, wrap them in clingfilm and refrigerate. We need the dough to be hard so it will grate easily. Can be made the day before.
FruitCut the apples into wedges. Brown the butter lightly in a large, heavy based frying pan over high heat and stir-fry the fruit in the butter until it is nicely coated with browned butter. Add the orange rind, honey, orange juice, salt and raisins and cook open over high heat until a thick syrup forms. Allow to cool.
Adjust the oven rack to the middle position. Preheat the oven to 180 °C. Butter 1 x 30 cm round pie dish or 2 x 20 cm pie dishes. Dish the apple filling into the pie dishes. Remove the chilled cookie mix balls from the fridge and coarsely grate over the apples.
Bake for 35 - 40 minutes until golden brown.
Serve with Citrus Cream or ice cream.
Citrus creamTo make the citrus cream, half whip the cream with the salt and spices. Add the sugar and whip until firm. Fold in the liqueur or orange juice and yoghurt. Cover and chill.