October 28, 2023 / Lyn Jones / 0 Comments
Base
1 packet Marie biscuits
125g unsalted butter, melted
1 Tab cinnamon
.25 c sugar
Whizz biscuits & combine with remaining base ingredients.
Press two thirds of mix into pie dish. Set aside last third of mix* for topping.
Filling
.50 c honey
1c cream
3 eggs
400g apples (fresh or tinned) – stew beforehand with honey.
Mix eggs & cream. Combine with apple & honey.
Pour over readied base and top with remaining biscuit mix.
Bake for 40 mins at 170 degrees.
* try chopped nuts instead ie walnuts or flaked almonds
February 13, 2017 / Lyn Jones / 0 Comments
serves 12
Peel and core apples.
Take 24 ginger snaps (1 3/4 cups crumbs), mash on some waxed paper with a rolling pin.
Add 2 cups finely crushed other biscuits (cinnamon crisps, NicMariee, or Coffee Time).
Mix crumbs with 3/4 cup melted butter and plate around bottom and sides of a 9″ x 13″ buttered, ovenproof baking dish about 1.5″ deep.
Slice apples into wedges (12 cups) and put a solid layer over bottom of dish. Sprinkle more crumbs over apples then a little lemon juice and a little brown sugar and a little more butter.
Keep layering until apples finished. Add any left-over crumbs on top with a little more brown sugar and butter.
Bake in a slow oven 300 degree F for 25-30 mins or until apples are cooked.