Ingredients
FOR THE CRUST:
- ½ cup /125g butter or margarine
- ½ cup / 100g caster sugar
- ¼ cup / 60 ml buttermilk or 1 teaspoon / 5 ml lemon juice mixed into ¼ cup of milk
- 2 cups / 240g cake flour / all purpose flour
- 1 level teaspoon / 4 grams baking powder
- ½ teaspoon / 2 ml salt
FOR THE FILLING:
- 385 g canned pie apples or about 8 peeled cored and chopped medium apples
- ½ cup / 100g sugar
- ¼ cup / 60 ml raisins and cranberries or just use raisins
- 1 teaspoon/ 5 ml ground cinnamon
- 4 teaspoons / 20 ml lemon juice
Instructions
FOR THE CRUST:
- Start by making the pastry by creaming the sugar and margarine.
- Add the buttermilk and beat well until light and creamy.
- Sift in the flour, baking powder and salt.
- Knead lightly to form a soft dough. Place in the fridge or freezer for about 10 minutes.
FOR THE FILLING:
- For the filling, combine the apples, sugar, raisins, cinnamon and lemon juice in a pot and
- simmer on medium heat for 10 minutes.
- Press half the pastry into a greased ovenproof pie dish and spoon in the filling.
- Either grate the remaining pastry over the pie or cut the pastry into strips and place decoratively
- Bake at 160° C / 320° F for about 20 minutes. SEE NOTE 1
Notes
1.Cover loosely with foil if you find that the top is browning too quickly before it is baked
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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