Amongst the things that I am picky with is apple pies.
I had some extra apples and was looking forward to baking a traditional one with thin pastry. I had done my research as always and found the perfect recipe when I realised I had almost run out of plain flour. I was left with a package of self raising one. I hate cake type apple pies. Somehow the combination of cake dough and apples doesn’t match with my taste. Disappointed I couldn’t accept my defeat so I was looking for a recipe that used self raising flour but not to make a cake dough.
Luckily I found the following recipe. Loving amaretto I included it in the recipe to give an extra flavour and smell 🙂
- 300gr self-raising flour
- 180gr butter
- 180gr caster sugar
- 2 eggs lightly beaten
- icing or caster sugar to dust
- 1kg apples – peeled, corded and sliced
- 2 dsp water
- 1 dsp lemon juice
- 30gr caster sugar
- 2tbsp Amaretto
- Pinch cinnamon or clove – ground
- Preheat the oven to 190 ˚C. Poach the apples gently in 2 dsp water a 1 dsp of lemon juice. Add sugar and spice to taste. Leave to cool.
- put the butter or margarine and sugar into a saucepan and heat gently until melted. Allow to cool.
- Add the lightly beaten eggs and the Neill’s Flour and bind the mixture into a soft dough. While the dough is still warm press two-thirds of it into the base of a greased 22cm pie dish.
- Spoon the cooled apples over the top. Shape the remaining pastry into 5 or 6 flattened rounds and arrange on top of the apples, ensuring the filling is well covered.
- Bake for 25 minutes until golden brown. Serve warm, dusted with icing or caster sugar.