Serves: 6 – 8 people
This recipe makes two medium sized apple pies or one large pie.
- 1 x 445g Carême Sour Cream Pastry, defrosted
- 150g cold unsalted butter, cut into cubes
- 1 cup raw almond meal
- 135g light muscovado sugar (or soft brown sugar)
- Zest of one lemon
- 1.2 kg granny smith apples peeled & cored
(use lemon juice to prevent them oxidizing)
- 1 teaspoon each of cinnamon and ginger
- 1 tablespoon caster sugar
- 8 ginger snap biscuits – crushed to a medium crumb
- 1 egg yolk beaten for glazing
- 1 tablespoon demerara sugar
Pre-heat oven to 180c fan-forced (200c conventional).
Unroll pastry sheet, lightly dust with flour and cut in half if making two pies. Line one or two pie tins with the pastry leaving at least a 3cm overhang, place in fridge.
Using a food processor pulse the cold butter, almond meal, sugar and lemon zest, until it forms a crumb.
Slice apples 5mm thick, place in a bowl and mix with the caster sugar and spices. Sprinkle the crushed ginger snaps over the base of the pastry, followed by the apples pilling them high in the middle.
Place the almond crumble mix over the apples until surface is covered. Now fold over the excess pastry and crimp around the outer edge to form a border. Brush the pastry with beaten egg and sprinkle with the demerara sugar.
Bake in the oven for 40 minutes at 180c fan-forced (200c non-fan). Serve warm with Crème Fraiche or whipped cream.
Note: The ginger snap biscuits form a barrier between the fruit and pastry preventing the pastry from being soggy.
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