I got this recipe from a friend years ago. Other than a few minor changes, I kept it true to its origins. A fun, comforting pie best served warm with a scoop of good vanilla ice cream and a dollop of whipped cream.
Filling Ingredients
8 Granny Smith apples, cored and cubed
150 gr. (¾ cup) Demerara sugar
2 tsp. cinnamon
½ tsp. almond extract
1 tbsp. lemon juice
50 gr. walnuts and/or raisins
2 Tbsp. Brandy
Filling Preparation
Cook apples sugar and cinnamon over medium heat.
When somewhat softened add lemon, almond extract and nuts/raisins.
Remove from heat and let cool.
Regular Crust Ingredients
250 gr. (2 cups) whole meal flour
105 gr. (¾ cup) plain flour
½ packet baking powder
200 gr. (1 cup) Demerara sugar
Pinch of salt
250 gr. margarine or butter
1 tsp. vanilla extract
2 eggs
Gluten-Free Crust Ingredients
350 gr. (2½ cups) Tami Gluten-free flour
45 gr. (½ cup) ground flax seeds
½ packet baking powder
200 gr. (1 cup) Demerara sugar
Pinch of salt
200 gr. margarine or butter
1 tsp. vanilla extract
2 eggs
Crust Preparation
Mix all dry ingredients.
Work in margarine/butter.
Whisk eggs with vanilla extract on high speed until fluffy and add to dry mixture.
Knead until smooth.
Putting it all together
Oil pie tin.
Line pie tin with 2/3 of the dough (including sides).
Fill crust with filling.
Use remaining dough to create a criss-cross pattern.
Bake at 190C/375F for 25-30 minutes until golden-brown.
Serve with vanilla ice cream and whipped cream.
