Pies Archives

Liz’s Apple Oat Crumble

Using oats in Liz’s apple crumble,  instead of flour is a healther alternative to the traditional version. Not to mention its a very fast, easy and tasty dessert served hot straight out of the oven, or cold from the fridge.

Ingredients

  • 4 very large cooking apples (or other fruit)
  • 1/2 cup seeded raisons (optional)
  • 1 tablespoon honey
  • sugar to taste

For the Crumble

  • 1 cup  Margarine or softened Butter
  • 1 cup  light brown cane or demerara sugar
  • 2 cups of oats
  • 1/2 teaspoon of cinnimon
  1. Peel, core, quarter and slice the apples
  2. Add to a pan containing 1″ cold water
  3. Cover with a lid and heat until apples get soft
  4. Meanwhile, make the crumble by mixing the sugar, cinnimon and butter with the back of a large spoon
  5. Sprinkle on the oats and mix in well – Mixture should remain tacky
  6. When the apples are soft, drain the juice and chill for a tasty apple drink
  7. Place the drained apples into an oven proof dish, top with extra sugar if needed, and pat level
  8. Add the crumble, make level then with a spoon make peaks and craters
  9. Bake in pre-heated oven at 200C for about 15minutes until crumble browns and crisps slighty
Thanks Liz for sharing this with me…
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Yvette’s Dutch Apple Pie

I have made Yvette’s Dutch Apple Pie for the first time this weekend. I’ve been wanting to make it for a long time. Its delicious, and actually much easier than you would think.

You can view Yvette’s  recipe in full at Yvette’s Recipe Website  (Website designed and developed yours truly – Hawaii Photos ).  Click on the Pie ->

Below are my own personal notes for the same Pie so when I bake it next time it will be able to make it exactly as I did this time, I forgot to brush the warmed apricot jam on the top which is a shame – next time!

I served it with a choice of freshly whipped cream or hot with hot vanilla custard.

For the Dough:

  • 400 gr/18 oz. flour (I used 11oz wholewheat flour and 7oz Plain Flour)
  • 270 gram real butter
  • 210 gr/9 oz sugar (raw cane sugar – I used unrefined light cane sugar)
  • ½ egg (the other half keep for later for brusing on the pastry)

 

For the Filling:

  • 4 to 8 apples, I used 4 grannies and 3 braeburn, next time I will use 8apples
  • 1 cup californian raisins (soaked in hot water for a 15 min, drain well)
  • 50 gram/ 3 oz of white sugar (I used caster sugar)
  • 1 teaspoon cinnamon powder (not too heaped)
  • 1 tablespoon lemon juice
  • 1 tablespoon warmed apricot jam
  • 1 large handfull of dried breadcrumbs

Preparation:

  1. Make the dough by rubbing flour and butter, then the sugar and ½ the egg
  2. Grease springform cake tin with butter.
  3. Cover base (3-5mm recommended) and sides with  dough (reserve about 1/5 part  for the top) – I made it about 1cm thick and it was too hard to cut through – tasty though 😉
  4. Pre-heat oven on 370 degrees F,  (175 C).
  5. Peel and core and thinly slice apples.
  6. Mix sugar and cinnamon well, stir in apples, raisons and lemon juice
  7. Pierce pastry base with fork, cover with dried breadcrumbs to soak juice from apples
  8. Place the apple mixture in the tray to the top.
  9. Make rolls of pastry to decorate top
  10. Brush egg mixture onto the strips
  11. I Baked it for 1 hour and 15 min until brown and crusty
  12. After baking, brush warmed apricot jam onto the strips of pastry
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