_CREAMY APPLE PIE (G) (V)
Ingredients
1 Pie shell & extra shortcrust pastry for lattice top (1-1/2 of the pie crust recipe)
2 large or 3 - 4 medium apples (I use 2 large Fuji apples)
2 teaspoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon flour
Custard (as per recipe)
1 tablespoon milk
1/2 teaspoon vanilla extract
1 tablespoon butter, softened
1/2 cup icing sugar
Ingredients
1 Pie shell & extra shortcrust pastry for lattice top (1-1/2 of the pie crust recipe)
2 large or 3 - 4 medium apples (I use 2 large Fuji apples)
2 teaspoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon flour
Custard (as per recipe)
1 tablespoon milk
1/2 teaspoon vanilla extract
1 tablespoon butter, softened
1/2 cup icing sugar
Method
- Preheat the oven to 200 degrees Celcius.
- Slice apples to about 1/4 inch. You may peel the apples first or leave them unpeeled.
- Fill the pre-baked pie shell with the custard.
- Toss the sliced apples with the brown sugar, cinnamon, nutmeg & flour ensuring that all the slices are coated.
- Arrange (or scatter) the apple slices on the custard then weave the lattice top (or a simple plain round pie topping).
- Bake the pie in the oven for 25 to 30 minutes or until browned.
- Cool the pie slightly. In the meantime, combine the softened butter, sugar and vanilla extract in a bowl until well combined.
- Add in the 1 tablespoon of milk to the mixture then brush it on top of the pie as a glaze.
- Allow the pie to cool before cutting.
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