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.

CARAMEL APPLE PUDDING (like lemon delicious)

December 18, 2016 / Lyn Jones / 0 Comments

5 large golden delicious or granny smith apples (may be too tart) – peeled, cored, sliced 1 cm thick
250g plain flour
2 tsp BP
250g castor sugar
200ml milk
150g unsalted butter, melted
2 eggs, beaten
1 cup light muscovado sugar (molasses flavoured) or light brown sugar
1/3 cup golden syrup
300ml water
icing sugar & thick cream to serve

Preheat oven to 180 degrees C. Lightly butter a 2.5 litre baking dish. Place the apples in there.

Sift flour & BP into a bowl together with castor sugar, milk, butter & eggs. Beat with electric mixer until pale. Spread mixture over the apples.

Place muscovado, golden syrup & water into a saucepan and stir over medium heat until sugar dissolves, then bring to boil without stirring.

Pour sugar mixture over the pudding batter, then bake for 30-35 mins or until top is golden.
Dust with icing sugar and serve with cream or custard.

MY NOTE ” needs a bit more cake and flavour. Belinda loved it.”