Apple pie

There couldn't be a more comforting dessert than warm apple pie served with smooth, thick custard and rich vanilla ice-cream. Hot and cold in one mouthful. The crispy shortcrust pastry contrasting with the sweet soft apple filling. Delicious!

Apples are in abundance right now, their glistening skins blushing in the fruit shops in beautiful colours.
They're great to eat on their own of course as a very healthy snack, but with a little effort can be transformed into little handfuls of absolute delight!

Apple pie has become a winter staple in our home, especially for those cosy winter evenings when all you want to do is cuddle up in front of the television. Store bought pies are no comparison for home-baked taste.

I have made apple pies with both puff pastry and shortcrust pastry. I find that puff pastry allows more flexibility with shapes and presentation. Shortcrust pastry though provides perhaps a better taste with the apple filling.

Serve with custard and/ or ice-cream for a very memorable treat!

"Apple" has always been a popular choice in our household! A celebratory "Apple" iPie for the apple of my eye's latest Apple acquisition!

Recipe:

You will need:

• 4 Granny Smith Apples
• 1 tablespoon flour
• 1 teaspoon cinnamon powder
• 1/2 cup sugar
• pinch of nutmeg
• handful of sultanas
• frozen shortcrust pastry
• 100g butter
• 1 egg, beaten

Thaw the shortcrust pastry. Peel and thinly slice the apples. Mix together the flour, cinnamon powder, sugar and nutmeg. Mix the apples with the dry ingredients till the apples are coated. Add the sultanas. Cut the shortcrust pastry into rounds that fit a small muffin pan. Spoon the apple filling into the pastry-lined muffin tins. Add a small knob of butter into each pie. Cover with another round of shortcrust pastry (cut to a smaller diameter than the base).
Brush with beaten egg. Cook for about 20 minutes in a preheated oven at 200 degrees.
Eat warm with vanilla ice-cream and/or custard.