Deep dish apple pie

Deep dish apple pie

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
3 tablespoons quick-cooking tapioca, (see Note)
165g caster sugar
75g firmly packed dark brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon netmeg
6 tart apples, peeled, cored and sliced
375 g packet frozen shortcrust, puff or flaky pastry, thawed
1/2 whipped cream flavoured with a little sugar and nutmeg, to serve (optional)

Method

  1. Preheat the oven to 220°C. Grease a deep 20 cm round or square dish.
  2. Mix together the tapioca, sugars, salt, cinnamon, nutmeg and sliced apples. Pour into the prepared dish.
  3. Roll out the pastry to fit the top of the dish. Cut several slits near the centre and lay the pastry over the apple mixture.
  4. Bake for about 35 minutes, then reduce the oven temperature to 180°C and bake for a further 30 minutes. Serve with cream whipped with sugar and nutmeg if desired.

Note

  • The quick-cooking tapioca helps to absorb the juices from the apples and to thicken them so that the filling is not runny.
Tags:
baking
bakery
margaret
fulton
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