Country Apple PiePrint Recipe

There is almost nothing that beats a good old (or new) fashioned apple pie for dessert. I don’t make them that often because I am still navigating my way through a minefield of disappointing pie recipes in attempt to find a pastry that I can master.

But this recipe – this one is different. I have had my hands on it for a good 15 years or so. Being more of a rustic apple cake than a pie, you don’t have to deal with any of the issues a tempremental pastry can bring to your dish.  

So as I said earlier, this pie or cake if you will, is perfect for dessert with a spoonful of ice cream or really, really nice with a cup of tea at any time of the day – even breakfast.

Ingredients
2 ¼ cups of self raising flour
2/3 cup corn flour
2/3 cup castor (superfine) sugar
200 grams/7 ounces of butter, cut into pieces
1 large egg
2 teaspoons vanilla
1/3 cup milk
800 grams/1.7 pounds pie apple

Preheat oven to 180c/360f and lightly grease a 23cm/9 inch springform cake tin.

Put the sifted flours, sugar and butter  into a food processor bowl and process until mixture resembles breadcrumbs. Pour in the egg, vanilla and milk and process until mixture wraps around the blades.

Press half the mixture into the base of the cake tin (using floured hands). Spoon in the applesand  cover with the remaining mixture.(it helps if you press it between the palms of your hands).

Bake for 50 – 60 minutes. When cool dust with icing sugar or sprinkle with cinnamon & sugar.

Notes:  You can choose to make your own pie apple if you wish, although tinned pie apple will work just fine.

Source: Amanda Grimwade, Edible Deli, Benella via the Good Weekend mid 90’s

© 2010 – 2011, Michelle. All rights reserved.