About this Recipe

This was the only apple pie my daughter would eat, so as you can imagine, it was made quite often. You can eat it with cream or custard, warm or cold as you please.

A cup of tea comfort memories


The pastry

  • 125g caster sugar
  • 125g cold butter
  • 250g flour
  • 1 egg (medium)
  • Zest of half a lemon
  • 1 pckt. vanilla sugar or some vanilla paste
  • 1 tsp. baking powder

The filling

  • 4 large Bramely applespeeled cored and diced
  • 100g  Butter
  • 150g sugar
  • 3 Tbsp milk
  • 3 levelled tbsps of flour
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon
  • 160g flaked almonds
Rustic apple pie
Sizzling chicken

Step by Step Instructions

Step 1

Put all the ingredients for the pastry in a bowl and rub in the butter until you have pea sized lumps and still can see pieces of butter in your dough. Form the dough into a ball. Wrap and chill for at least an hour.

Step 2

Preheat the oven to 200°C (175°C fan) Roll out the dough and place into a 28cm baking tin, also place the dough around the edges and crimp with a fork.

Step 3

Arrange the apples in the pastry case.

Step 4

Warm up the butter, sugar, vanilla sugar and almonds. Add the cinnamon, milk and flour stir and combine. Pour over the apples.

You can leave out the almonds till this stage and add them.

Step 5

Bake for about 50 minutes. The pastry should be golden and the almonds also slightly browned at the sides.


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