This apple pie is a delectable, warm and quick twist on a classic dessert. The aroma from the spices will appeal to your senses and permeate your kitchen with a gorgeous woody earthy smell.
Using store bought shortcrust pastry makes this a super quick recipe.
Placing some frangipane mixture beneath the apples, prevents the pastry from becoming soggy.
I think peeling apples is optional, keeping the skin on adds some flavour, texture and loads of nutrients as loads of vitamins are in the apple skins.
4Tb almond meal
2 egg yolks (save the whites)
1Tb brown sugar
2Tb Milk (I use coconut for a nice nutty flavour)
5 pink lady apples (you could use granny smith apples if you liked a more tart apple pie)
1tsp ground ginger
1tsp lemon juice
4Tb brown sugar
2Tb dried blueberries (optional)
2 pieces store bought short crust pastry
2 eggs whites (from the frangipane mixture)
- Pre- heat oven to 180C quarter steam and heat/25% steam*. Cut apples in half, core, cut each piece into thirds.
- Add sugar, lemon juice, ginger, cinnamon and 2Tb water (optional add blueberries), stir to combine. Place onto a medium heat, and cook for 10minutes, stirring regularly. Make sure that the liquid does not run out and apples stick to the bottom or burn, if required add 1 extra tablespoon of water at a time.
- Cut corner from the pastry, creating a curve shape.
- Mix together all ingredients for frangipane mixture.
- Divide frangipane mixture into 2.
- Line a baking tray with paper, depending on the size of your tray you may need to use 2.
- In the centre of the piece of pastry, place half of the frangipane mixture and spread out, leaving a 4 cm edge around the pastry. Repeat with the second piece of pastry.
- Place apples on top of frangipane mixture, fold pastry into a parcel, pressing the corners in firmly.
- Brush with egg white mixture. Bake for 15minutes on quarter steam and heat.
- Serve wedges of pie with a dollop of ice cream, cream or custard.
*if you do not have a combination steam oven, you can use a fan forced oven at 180C. The difference you may see in the final product is that using a combination steam oven, will be the lightness and fluffiness in the pastry.