If you’re stuck in a recipe rut, here’s an easy recipe for a crowd-pleasing American classic to try out – who doesn’t love an apple pie? Happy cooking and eating!
“This is my go-to dessert, especially if you have a tub of ice cream on hand!” – Mabel Pang
Serves 12
Ingredients for apple pie
- 1 roll spelt butter puff
- 4g corn starch
- 55g caster sugar
- 1 cinnamon stick
- 20g unsalted butter
- 270g green apples (skinned and cubed)
- 2g sea salt
- ½ vanilla pod
- 1 egg
Instructions
- Preheat oven to 190 degrees Celsius.
- Peel green apples and cut them into small cubes
- Pour corn starch over the apples and mix it until the corn starch can’t be seen.
- Cut vanilla pod in half, lengthwise. Scrape the seeds from the half vanilla.
- Heat pan on medium heat for about 1 minute then put sugar, salt and vanilla seeds into pan.
- Turn to low heat. Don’t stir the mixture; instead, once you can see the colour from the sugar, swirl the pan to distribute the heat.
- Once sugar is caramelised (a nice amber colour), add in cinnamon stick and butter. Stir well with a wooden spoon or a rubber spatula.
- Add in apples and stir. Cook until apples are soft and the filling is thickened, around 6 to 8 minutes.
- Remove from heat and allow to cool completely.
- Unroll spelt butter puffs and cut into 9cm by 6.5cm rectangles. You’ll get 16 rectangles. That makes 8 covers and 8 bottom layers.
- Make 3 scores on the 8 puff covers.
- Brush edges of the bottom pieces with an egg that’s been gently whisked. Add a little more than 1 tablespoon of cooled apple filling to each.
- Add top piece of puff and press along the sides with a fork to seal. Then place your pies in the fridge for 10 to 15 minutes. This will help the pies to keep their shape.
- Sprinkle sugar onto the puffs along the sealed sides or all over the top.
- Bake for about 13 minutes then turn the tray and bake for another 2 minutes for even colouring of pies.
See more delicious recipes in our Wine & Dine section!
