250g butter
1 cup sugar
2 eggs
1 tsp vanilla essence
enough plain and self-raising flour (about 2 cups)

10 large green apples
juice of 2 lemons
150g almond meal
1 cup raisins
1 cup sugar
1 tsp vanilla essence
vanilla sugar

Combine the butter and sugar in a blender until creamy, then add beaten eggs and vanilla essence. Mix in enough flour to make a pastry and allow to cool in the refrigerator for 20 minutes.

Peel and grate the apples and add the lemon juice first to prevent discolouration. Combine with all other ingredients. Drain off any excess apple juice from the bottom of the bowl.

Roll out of the pastry for the pie base to about 1cm thick, then place it in a large pie dish and prick to base with a fork. Put the filling in, add more cinnamon, and cover with the rest of the rolled pastry, except for a small ball set aside for the leaves. Pinch the edge of the pie together with thumbs and forefingers of both hands, and make a small hole at the top of the pie in the middle. Fashion 5 or 6 leaves or petals out of the remainder of the pastry, and place around the hole. Brush the pie with milk, and dust with vanilla sugar and cinnamon. Bake at 180 degrees celsius for about an hour, or until the pie is golden brown.

home  |  email  |  watch reviews  |  recipes  |  guestbook
Graphics ©Australian Broadcasting Corporation