It's really starting to feel like Autumn; the temperatures are dipping, the leaves are yellowing, the days getting shorter. Our winter woolies have been dusted off, the crock pot ready for making warm stews and soups. And I have been busy baking warm delicious apple pies, served golden and warm from the oven with a hot cup of tea in hand. Oh the simple pleasures...
10 apples, peeled, cored and chopped
2 tablespoons lemon juice
1/2 cup caster sugar
1 teaspoon cinnamon
1 teaspoon vanilla essence
2 sheets store-bought shortcrust pastry
1/3 cup almond meal
1 egg, lightly beaten
3 tablespoons raw sugar
1. Line the base of a lightly greased 20cm pie tin with one sheet store bought pastry. Prick pastry with fork all over and blind bake for 8-10 minutes in 200 degree celsius oven. Set aside and allow to cool.
2. Place apple and lemon juice in large frying pan. Cover and cook over medium heat for around 8 minutes until tender. Add caster sugar, cinnamon, vanilla and sultanas, mix to combine and cook for a further 2 minutes.
3. Add an even layer of almond meal to the pastry base then add apple and sultana mixture.
4. Using a pizza cutter or sharp knife, cut one sheet of store bought pastry into 2-3cm wide strips. Arrange strips on top of pie to make a lattice. Press edges to seal and trim excess pastry. Brush with egg and sprinkle with raw sugar.
5. Bake in 180 degree celsius oven for 35-40 minutes or until the pastry is golden.