Australian Table
Ingredients
Filling
Method
1.Place almond meal and icing sugar in a food processor. Pulse to combine. Add butter and pulse until fine breadcrumbs form. With motor running, gradually add enough cream until dough forms a ball around the blade. Shape into a disc, wrap in plastic wrap and chill 15 minutes.
2.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 23cm pie plate.
3.Roll 2/3 pastry out between 2 sheets baking paper, until it forms a 3mm-thick round. Ease into pie plate. Trim edges and prick with a fork. Bake 10-12 minutes, until firm and lightly golden. Allow to cool.
4.Meanwhile, roll remaining pastry out between 2 sheets baking paper to a 3mm-thick rectangle. Chill until required.
5.To make the filling, heat butter and sugar together in frying pan on low, stirring, until sugar dissolves. Add apples and cinnamon. Cook, stirring, 8-10 minutes, until apples are just tender. Allow to cool.
6.Spoon apples into case. Cut remaining pastry into 1.5cm-wide strips. Arrange pastry strips over pie in a criss-cross pattern at 1cm intervals. Trim edges and brush with extra cream. Bake 10-15 minutes, until pastry is golden. Serve in wedges with cream or gluten-free custard.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%