Gingerbread apple pie

May 5, 2020 / Lyn Jones / 0 Comments

https://www.taste.com.au/recipes/gingerbread-apple-pie/y9pPUxcN?utm_source=recipe&utm_campaign=recommended

With a sweet apple filling and a spiced gingerbread crust, this better-for-you apple pie will have you begging for seconds. It is easy to make. 12 Servings


INGREDIENTS
80g (1/2 cup) wholemeal plain flour
300g (2 cups) white spelt flour
1/4 teaspoon bicarb
60g (1/4 cup) muscovado sugar
1 1/2 tablespoons ground ginger
1/2 teaspoons ground cloves
100g solidified coconut oil
1 egg
2 tablespoons fresh lemon juice
1 royal gala apple, cored, sliced
2 x 170g vanilla yoghurt, to serv
100g light sour cream, to serve

FILLING
1.6kg royal gala apples, cored, cut into eighths
2 tablespoons honey, plus extra, to drizzle
1 cinnamon stick
4 slices fresh ginger

Step 1
For filling, place all ingredients and 60ml (1/4 cup) water in a large saucepan. Cover and simmer, stirring twice, for 15-20 minutes, until apple is just tender. Remove from heat. Set aside, covered, to cool.

  • Step 2
    Preheat oven to 190C/170C fan forced. Place a baking tray in the oven. Release base of a 20cm (base measurement) springform pan and invert. Spray base with oil. Line with baking paper, allowing a 4cm overhang. Secure base, paper side up, back in pan. Grease side.
  • Step 3
    Process flours, bicarb, sugar, ginger, cloves and oil in a food processor until fine crumbs. Add combined egg, juice and 2 tbs water. Process for 1-2 minutes, until mixture just comes together.
  • Step 4
    Knead dough on a floured surface until just smooth. Reserve a third of dough. Roll out remaining dough on floured baking paper to a 33cm disc. Use to line prepared pan, pressing into side. Trim excess.
  • Step 5
    Fill pie shell with apple mixture, removing cinnamon and ginger. Roll out reserved dough on floured baking paper to a disc large enough to cover pie. Place over apple mixture. Trim excess. Crimp edges. Cut 3 slits in top. Place on hot tray and bake for 40 minutes.
  • Step 6
    Top pie with sliced apple. Bake for 30 minutes. Stand for 10 minutes. Drizzle with honey. Serve with combined Quark and sour cream.

APPLE OAT CRISP

April 22, 2017 / Lyn Jones / 0 Comments

Sugar & spiced apples cook under a crunchy, crispy topping.
Serves 6

1 cup plain flour
3/4 cup each of rolled oats & firmly packed brown sugar
1/2 tsp salt
125g butter, cut into bits and softened
1/2 cup flaked almonds
6 large cooking apples, peeled & thinly sliced
3 Tab each of sultanas & sugar (or less)
2 Tab fresh lemon juice
1 tsp cinnamon

Stir the first 4 ingredients together well  Add butter: blend until it resembles coarse meal, then stir in almonds.

In a large bowl toss the apples & sultanas with the juice, sugar & cinnamon and transfer mixture to a buttered, 6-cup deepish pie plate.

Crumble topping evenly over the apple mixture and bake in centre shelf of a preheated 190 degree C oven for 25-30 mins, or until apples are cooked and the top is golden.
Let the Crisp stand 10 mins and serve it warm.

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