Apple Pie de Luxe
This recipe has become one of my secret weapons, it is irresistibly delicious. Suitable for a teatime treat or a dessert. The traditional combination of sweet and tart apples with orange, honey, raisins and butter cannot be beaten. The cookie topping bakes up crisp and delicious. This recipe freezes very successfully.
YOU WILL NEED
- 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
- 1 t (5 ml) ground cinnamon
- 125 g butter at room temperature
- 1 extra large or jumbo egg, at room temperature
- 125 g butter
- 8 red skinned apples, peeled (we used Pink Lady)
- 5 Granny Smith apples, peeled
- rind of 1 orange
- 6½ T (100 ml) honey
- juice of two oranges
- pinch of salt
- 1 cup (170 g) seedless raisins
- 1 cup (250 ml) fresh cream
- pinch of salt
- ¼ t (1 ml) ground cinnamon
- ¼ t (1 ml) ground ginger
- 1 T (15 ml) sugar
- 1 T (15 ml) orange liqueur or orange juice
- ½ cup (125 ml) plain full cream yoghurt
Remove chocolate chips from pack and save for another use. Add cinnamon to dry Cookie Mix. Mix according to package instructions. Roll into two balls, wrap them in clingfilm and refrigerate. We need the dough to be hard so it will grate easily. Can be made the day before.
Cut the apples into wedges. Brown the butter lightly in a large, heavy based frying pan over high heat and stir-fry the fruit in the butter until it is nicely coated with browned butter. Add the orange rind, honey, orange juice, salt and raisins and cook open over high heat until a thick syrup forms. Allow to cool.
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter 1 x 30 cm round pie dish or 2 x 20 cm pie dishes. Dish the apple filling into the pie dishes. Remove the chilled cookie mix balls from the fridge and coarsely grate over the apples.
Bake for 35 – 40 minutes until golden brown.
Serve with Citrus Cream or ice cream.
To make the citrus cream, half whip the cream with the salt and spices. Add the sugar and whip until firm. Fold in the liqueur or orange juice and yoghurt. Cover and chill.