Baked Apple Pie Recipe
The Elgin Valley, a short drive from where we live, is known as the place in South Africa “where the apples come from”. This region is one of the most intensively farmed districts in the country and produces 60% of the national apple crop. The varieties are endless and in season, nothing beats the crunch of a fresh apple.
We live 4 houses from the local primary school and in order to get across the main road, there is a pedestrian crossing. In the mornings and afternoons the crossing is ‘manned’ by the sweetest gentleman. People hoot as they go past to say hello and he always has a friendly wave and smile for the drivers. He is there every school day regardless of the weather. Sadly, this pedestrian crossing is not acknowledged by all drivers and so his job is vital. Over the weekends when I walk to the shops I can stand for 5 minutes while cars stream past, not thinking to stop. This is so odd as in Europe you just walk onto the pedestrian crossings and the cars stop for you. It does of course take a bit of getting used to. The other morning I was late for work, and at 7am the traffic out of the side road onto the main road is a nightmare. The traffic officer kindly stopped the cars for me, making sure I could get into the road without too much frustration. He knew I was late, even joking about it by pointing to his watch. One weekday afternoon when I was walking to get groceries he told me how that very morning he and a child had nearly been run over by a car who failed to notice the stop sign he holds out, or the torch light he uses to light the way for the children. In his usual manner he smiled after telling me the story, and walked with me to the crossing to help me safely across the road. I have been so touched by this simple act of kindness that next time I think to make a baked apple pie I will have to take him a slice as thanks.
- A Slice Of Apple Pie
- Baked Apple Pie
- 30mls honey liqueur 400g Granny Smith apples, peeled, cored and diced 110g fructose 2 star anise
- 1 cinnamon quill 3 cardamom pods, crushed 30g butter
- 25g dried cranberries 80g slivered almonds 3 eggs, separated
- Cinnamon sugar for dusting
Grease and line a flan tin Roll out the pastry to 4mm thick and line your tin Place into the fridge to rest Preheat the oven to 180° Celsius Dock the bottom of the pastry, line with baking paper and place your baking beans into the tin Place your tin onto a baking sheet and into the oven and bake blind for 15 minutes Remove the baking beans and paper, and bake for a further 5 minutes Remove from the oven and brush the pastry with the egg wash, set aside to cool Place the liqueur into a small sauce pan that has a lid Add the apples, fructose, star anise, cinnamon and cardamom Place onto a medium temperature and stir until the fructose dissolves Place the lid onto the sauce pan and cook until the apple are soft Remove from the heat and remove the star anise, cinnamon and cardamom Add the butter, cranberries and almonds Stir until the butter has melted and set aside to cool completely Add the egg yolks and mix until combined Place the egg whites into a mixing bowl and whisk to still peaks Fold into the apples and carefully pour the mixture into your pastry shell Bake for 25 minutes Remove from the oven and dust the top with cinnamon sugar Leave to cool before removing from the tin 3.5.3208
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What I blogged May 9:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.