Apple Pie
Servings: 8
Ingredients
50g ground almonds
10 crisp and tart apples, like Granny Smith
1 tbsp butter
½ cup castor sugar
1 tbsp lemon juice
1 tsp NOMU Sweet Rub
1 stick of cinnamon
3 pumps NOMU Vanilla Paste
500g sweet shortcrust pastry
1 egg
2 tbsp (30ml) milk
3 tbsp granulated sugar
Directions
Preheat the oven to 180°C.
Place the ground almonds on a baking tray and lightly toast in the oven until golden brown. Remove and set aside.
Peel and core the apples and cut them into chunks. Over medium heat, slowly cook the apples with the butter, sugar, lemon juice, NOMU Sweet Rub and the cinnamon stick until they begin to soften but still remain firm. Add the NOMU Vanilla Paste and remove from the heat.
Roll out the pastry and, using your pie dish as a guide, cut one circle to use as the top of your pie. With the remaining pastry, line the greased pie dish, taking care to press the pastry into the corners. Sprinkle the ground almonds over the base of the pie and then fill with the cooked apples.
Whisk the egg and milk together to form an egg wash and lightly brush around the edge of the pie. Place the lid of the pie over the apples and carefully pinch the pastry around the edge of the pie to seal it. Using a pastry brush, lightly brush the top of the pie with egg wash and sprinkle with the granulated sugar.
Bake in a preheated oven for 30 minutes until the pastry turns golden brown and the sugar begins to caramelize. Serve hot with fresh custard or vanilla bean ice cream.
Tip: You may need to adjust the sugar depending on the tartness/sweetness of your apples.
Ingredients
50g ground almonds
10 crisp and tart apples, like Granny Smith
1 tbsp butter
½ cup castor sugar
1 tbsp lemon juice
1 tsp NOMU Sweet Rub
1 stick of cinnamon
3 pumps NOMU Vanilla Paste
500g sweet shortcrust pastry
1 egg
2 tbsp (30ml) milk
3 tbsp granulated sugar
Directions
Preheat the oven to 180°C.
Place the ground almonds on a baking tray and lightly toast in the oven until golden brown. Remove and set aside.
Peel and core the apples and cut them into chunks. Over medium heat, slowly cook the apples with the butter, sugar, lemon juice, NOMU Sweet Rub and the cinnamon stick until they begin to soften but still remain firm. Add the NOMU Vanilla Paste and remove from the heat.
Roll out the pastry and, using your pie dish as a guide, cut one circle to use as the top of your pie. With the remaining pastry, line the greased pie dish, taking care to press the pastry into the corners. Sprinkle the ground almonds over the base of the pie and then fill with the cooked apples.
Whisk the egg and milk together to form an egg wash and lightly brush around the edge of the pie. Place the lid of the pie over the apples and carefully pinch the pastry around the edge of the pie to seal it. Using a pastry brush, lightly brush the top of the pie with egg wash and sprinkle with the granulated sugar.
Bake in a preheated oven for 30 minutes until the pastry turns golden brown and the sugar begins to caramelize. Serve hot with fresh custard or vanilla bean ice cream.
Tip: You may need to adjust the sugar depending on the tartness/sweetness of your apples.
Ingredients
50g ground almonds
10 crisp and tart apples, like Granny Smith
1 tbsp butter
½ cup castor sugar
1 tbsp lemon juice
1 tsp NOMU Sweet Rub
1 stick of cinnamon
3 pumps NOMU Vanilla Paste
500g sweet shortcrust pastry
1 egg
2 tbsp (30ml) milk
3 tbsp granulated sugar
Directions
Preheat the oven to 180°C.
Place the ground almonds on a baking tray and lightly toast in the oven until golden brown. Remove and set aside.
Peel and core the apples and cut them into chunks. Over medium heat, slowly cook the apples with the butter, sugar, lemon juice, NOMU Sweet Rub and the cinnamon stick until they begin to soften but still remain firm. Add the NOMU Vanilla Paste and remove from the heat.
Roll out the pastry and, using your pie dish as a guide, cut one circle to use as the top of your pie. With the remaining pastry, line the greased pie dish, taking care to press the pastry into the corners. Sprinkle the ground almonds over the base of the pie and then fill with the cooked apples.
Whisk the egg and milk together to form an egg wash and lightly brush around the edge of the pie. Place the lid of the pie over the apples and carefully pinch the pastry around the edge of the pie to seal it. Using a pastry brush, lightly brush the top of the pie with egg wash and sprinkle with the granulated sugar.
Bake in a preheated oven for 30 minutes until the pastry turns golden brown and the sugar begins to caramelize. Serve hot with fresh custard or vanilla bean ice cream.
Tip: You may need to adjust the sugar depending on the tartness/sweetness of your apples.
Ingredients
50g ground almonds
10 crisp and tart apples, like Granny Smith
1 tbsp butter
½ cup castor sugar
1 tbsp lemon juice
1 tsp NOMU Sweet Rub
1 stick of cinnamon
3 pumps NOMU Vanilla Paste
500g sweet shortcrust pastry
1 egg
2 tbsp (30ml) milk
3 tbsp granulated sugar
Directions
Preheat the oven to 180°C.
Place the ground almonds on a baking tray and lightly toast in the oven until golden brown. Remove and set aside.
Peel and core the apples and cut them into chunks. Over medium heat, slowly cook the apples with the butter, sugar, lemon juice, NOMU Sweet Rub and the cinnamon stick until they begin to soften but still remain firm. Add the NOMU Vanilla Paste and remove from the heat.
Roll out the pastry and, using your pie dish as a guide, cut one circle to use as the top of your pie. With the remaining pastry, line the greased pie dish, taking care to press the pastry into the corners. Sprinkle the ground almonds over the base of the pie and then fill with the cooked apples.
Whisk the egg and milk together to form an egg wash and lightly brush around the edge of the pie. Place the lid of the pie over the apples and carefully pinch the pastry around the edge of the pie to seal it. Using a pastry brush, lightly brush the top of the pie with egg wash and sprinkle with the granulated sugar.
Bake in a preheated oven for 30 minutes until the pastry turns golden brown and the sugar begins to caramelize. Serve hot with fresh custard or vanilla bean ice cream.
Tip: You may need to adjust the sugar depending on the tartness/sweetness of your apples.
