GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Apple Pie
A comforting classic for the Winter season! Snuggle up under a blanket and enjoy a warm slice of this delicious pie with thick custard or a scoop of vanilla bean ice cream.

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.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips