Winter 2013 was an apple season for me. I had a bit of an obsession with apples and wanted to cook something other than plain old apple pie (not that there is anything wrong with the classic apple pie, none whatsoever!), so I tried this one from the Coles Supermarket Magazine. I’m not sure what year this was published as the torn page didn’t have the date on it.
This was just beautiful! Do you notice the butterscotch sauce dripping gloriously down the sides? It was lovely and caramelised with syrupy sweet apples and a pie crust that hugged the filling like your grandma would. I decided not to cover the entire top of the pie with pastry circles as I wanted my guests to see the glorious apple stuffing (and I secretly hoped it would increase anticipation levels).
Most of my guests had seconds and some even thirds and I served it straight from the oven with a choice of vanilla ice cream or double cream. Nanna’s around the world would have been proud!
- 3 sheets frozen shortcrust pastry, thawed
- 1/2 cup brown sugar
- 1/3 cup golden syrup
- 20 g butter
- 1/3 cup plain flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 10 medium Granny Smith apples, peeled, sliced
- 2 tsp caster sugar
- 1 egg, lightly beaten
- Grease a 20cm springform pan. Cut 1 sheet of pastry into 4 strips, lengthways. Place a strip along each edge of second pastry sheet, pressing lightly to join to make one large square. Ease prepared pastry into pan, pressing into base. Trim edges. Prick pastry with fork and chill for 30 mins.
- Meanwhile, place brown sugar, syrup and butter in a large saucepan. Stir on low until melted and smooth. Simmer for 2 mins. Place flour and spices in a large bowl. Add apple, toss to coat. Add to syrup. Stir to coat. Simmer for 20 mins stirring occasionally until apples are just tender.
- Preheat oven to 180 °C or 160 °C fan forced. Line shell with non-stick baking paper. Fill with rice. Blind bake for 15 mins. Remove rice and paper, bake for 5 mins.
- Spoon apples into pastry shell. Using a 4cm round cutter, cut about 30 rounds from remaining pastry. Starting from the outside edge of the pie, arrange rounds, overlapping slightly over apple filling. Brush pastry lightly with beaten egg and sprinkle over caster sugar. Bake for 30-40 mins until golden and crisp. Serve apple pie in wedges with ice cream.
Serves: 8 (or if you cut the slices thinly 8 people several times over)
Complexity Rating:– Definitely do-able.