Ingredients

Pastry

2 cups (500ml) flour

½ tsp. ground cinnamon

1 cup (250ml) castor sugar

2 tsp. (10ml) baking powder

150g butter, softened

Pinch of salt

 

Method

Pre heat oven to 180◦C

Sift flour, salt and baking powder together then add sugar and mix well together with a knife.

Rub butter into flour mixture using your fingertips to form a soft dough if too dry add a little ice cold water.

Push evenly into pie dish (Reserve half the pastry to grate over pie filling).

set in the fridge for 10 minutes.

Then bake at 180C for 10 minutes, remove from oven to cool slightly, once cooled add the cooled filling.

 

Filling

6 granny smith apples peeled and sliced OR 1 can pie apples

1 Tbsp. (15ml) castor sugar

2 tsp. (10ml) ground cinnamon

2 cloves

½ cup (125ml) currants/raisins, pitted, soaked in boiling water for 10 minutes as this prevents the currants/raisins from burning and going hard during baking.

Pinch of salt.

 

Method

  1. In a medium saucepan heat apples, sugar, cinnamon, currants, cloves and salt and cook for about 8 minutes until apples are just going soft (do not boil). Allow to cool slightly before placing onto the pastry.
  2. Spoon apple filling evenly into pie crust and grate remaining pastry over the filling and bake at 180°C for about 30 minutes until golden and cooked through.

 

Serve warm with custard or whipped cream