I
Hope you're feeling adventurous!
**Preparation time for this recipe is approx 45 minutes. Cooking time is about the same - not allowing for cooling time. So this is a recipe you need to have time for**
INGREDIENTS: (for filling)
2 medium green apples, peeled, sliced thinly
2 eggs
1/2 cup castor sugar
2 tbs plain flour
2 tsp grated lemon rind
1 3/4 cups cream
1 x 250g package cream cheese - softened
1 tbs mixed peel
1/4 cup raisins chopped finely
1 tsp ground cinnamon
FOR PASTRY:
1 1/4 cups plain flour
1/2 tsp ground cinnamon
1/4 cup castor sugar
1tsp baking powder
2tsp grated lemon rind
125g cold butter, chopped coarsely
1 egg yolk
2 tbs dry sherry
METHOD:
1. Preheat oven to moderate (180-190C/ 350-375F/ Gas mark 4-5). Make Pastry (see directions below)
2. Arrange apple in overlapping lines in pastry case. Beat eggs and sugar in small bowl with electric mixer until thick; gradually add flour, beating well between additions. Add rind, 1/2 cup of the cream, cream cheese, peel and raisins; mix well.
3. Pour filling over apples; bake in moderate oven for about 45 minutes; allow to cool.
4. Beat remaining cream; spread evenly over top of pie. Sprinkle with cinnamon.
TO MAKE PASTRY:
1. Combine flour, cinnamon, sugar, baking powder and rind in medium bowl; rub in butter.
2. Beat egg yolk and sherry in small bowl until combined. Add to flour mixture and mix well.
3. Spread dough evenly over base of 19cm x 29cm rectangular slice pan.
This recipe SHOULD serve 10.
KATIE'S TIP ** If need be- this pie can be made up to two days ahead...just keep it covered in the
fridge**
ENJOY!
**Preparation time for this recipe is approx 45 minutes. Cooking time is about the same - not allowing for cooling time. So this is a recipe you need to have time for**
INGREDIENTS: (for filling)
2 medium green apples, peeled, sliced thinly
2 eggs
1/2 cup castor sugar
2 tbs plain flour
2 tsp grated lemon rind
1 3/4 cups cream
1 x 250g package cream cheese - softened
1 tbs mixed peel
1/4 cup raisins chopped finely
1 tsp ground cinnamon
FOR PASTRY:
1 1/4 cups plain flour
1/2 tsp ground cinnamon
1/4 cup castor sugar
1tsp baking powder
2tsp grated lemon rind
125g cold butter, chopped coarsely
1 egg yolk
2 tbs dry sherry
METHOD:
1. Preheat oven to moderate (180-190C/ 350-375F/ Gas mark 4-5). Make Pastry (see directions below)
2. Arrange apple in overlapping lines in pastry case. Beat eggs and sugar in small bowl with electric mixer until thick; gradually add flour, beating well between additions. Add rind, 1/2 cup of the cream, cream cheese, peel and raisins; mix well.
3. Pour filling over apples; bake in moderate oven for about 45 minutes; allow to cool.
4. Beat remaining cream; spread evenly over top of pie. Sprinkle with cinnamon.
TO MAKE PASTRY:
1. Combine flour, cinnamon, sugar, baking powder and rind in medium bowl; rub in butter.
2. Beat egg yolk and sherry in small bowl until combined. Add to flour mixture and mix well.
3. Spread dough evenly over base of 19cm x 29cm rectangular slice pan.
This recipe SHOULD serve 10.
KATIE'S TIP ** If need be- this pie can be made up to two days ahead...just keep it covered in the
fridge**
ENJOY!