| | High apple pie
High apple pie
High apple pie 4.3-5 9
  • Calories: 2272 kj
  • Fat: 28g
  • Carbohydrates: 38g

How to Make:

  1. Preheat oven to 200°C. Turn base of a 6cm-deep, 20cm (base) springform cake pan upside-down and lock into place. Grease and line base with baking paper.
  2. Combine flour, custard powder, icing sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and chilled water. Process until dough comes together.
  3. Turn dough onto a lightly floured surface. Knead until smooth. Trim one-third of the pastry and set aside. Roll remaining pastry out between 2 sheets of baking paper to a 32cm round. Use to line base and side of pan. Trim excess pastry. Refrigerate for 10 minutes or until firm.
  4. Combine almond meal and 1 tablespoon caster sugar. Sprinkle over pastry base. Peel, core and thinly slice apples. Place apples, sultanas, remaining 1/4 cup caster sugar, cinnamon and cream in a large bowl. Toss to coat. Press mixture into pastry case. Lightly brush pastry edges with egg. Roll reserved pastry out to a 21cm round. Place pastry over filling, gently pressing over surface. Press edges to seal. Brush top with egg. Sprinkle with white sugar. Prick the centre of pastry top once with a fork.
  5. Bake for 20 minutes. Reduce oven to 180°C. Bake for 40 minutes or until golden. Remove from oven. Stand pie in pan for 30 minutes. Serve with custard.
Time for preparing:
60 min.


  • 2 cups plain flour
  • 1/2 cup Foster Clark's custard powder
  • 1/3 cup icing sugar mixture
  • 185g butter, chilled, chopped
  • 2 egg yolks
  • 1 tablespoon chilled water
  • 2 tablespoons almond meal (ground almonds)
  • 1/3 cup caster sugar
  • 5 large granny smith apples
  • 1/4 cup sultanas
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pouring cream
  • 1 egg, lightly beaten
  • 2 tablespoons white sugar
  • vanilla custard, to serve