INGREDIENTS
CRUST
200 g / 250 ml sugar
125 g / 250 ml cake flour
5 ml baking powder
1 egg
3 ml cinnamon
3 ml vanilla essence and / or 2 drops almond essence
FILLING
1 x 800 g tin pie apples, coarsely chopped
50 ml raisins and / or sultanas (optional)
TOPPING
125 g / 140 ml cold Clover Mooi River Butter, coarsely grated
50 ml flaked almonds (optional)
TO GARNISH AND SERVE
Icing sugar to dust
250 ml Clover Fresh Cream, plus 15 ml sugar, whipped or
250 ml Clover Classic Custard, cold or warmed
Method
Grease a 22 cm pie dish with butter and pre-heat the oven to 180ºC.
Place all the ingredients for the crust into the bowl of a food processor or mixing bowl and process or mix to form fine crumbs.
Sprinkle about ½ of the crumb mixture into the pie plate, press evenly onto the base and sprinkle 1/3 of the grated butter over the base.
Cover with the apples or apples mixed with raisins and / or sultans and smooth the top.
Sprinkle the remaining crust mixture over the apples, spread out evenly and sprinkle the grated butter and flaked almonds if used, over the top.
Bake the pie for about 30 minutes or until golden and crisp.
Allow to cool a while and dust lightly with icing sugar.
Serve warm or cold as preferred.
CLOVER INGREDIENTS USED IN THIS RECIPE
