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Apple Pie

May 20, 2014


This is probably the best dessert recipe in my repertoire. It belongs to one of my best friend's mom whose cooking I've come to admire ever since I made my first visit to their home as a kid. I never came across anyone who didn't reach out for a second plate of this pie so you better make more portions than the head count. On top of its excellence it barely requires any effort and absolutely no preparation beforehand. Well, exploit it! 

Apple Pie

serves 4-6

Kitchenware required:

  • 32 cm/12 in round oven dish


  • 5-6 (1,5 kg) Granny Smith apples, cored, skinned and thinly sliced
  • 250 g flour, sifted
  • 250 g caster sugar
  • 200 g butter, softened at room temperature
  • 100 g ground almond
  • 1 teaspoon vanilla extract
  • 3 tablespoons ground cinnamon


  1. Preheat the oven to 170 C/340 F.
  2. Grease oven dish with butter.
  3. Toss apples with cinnamon and vanilla extract.
  4. Arrange apples in a swirl with slices overlapping each other half ways.
  5. Mix caster sugar, butter and flour with your hands to incorporate them into a dough. Dispatch small pieces and flatten them in between your palms and cover apples in patches. Tuck the edges in.
  6. Dust the surface with ground almond. Bake in the preheated oven, in the middle rack for 1 hour or until the surface is golden.
  7. Serve warm with vanilla ice cream or lightly whipped cream.
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