We have an apple tree and beneath it we grow veggies on one side and on the other side we play, read and picnic together. It has become a special tree for us because we spend so much time beneath it. Now it is fruiting and it has become something else – a tree for climbing, sitting in and picking from. Our four year old has found the perfect spot between the branches to sit and enjoy eating an apple or two while her little brother enjoys taking bites out of every apple we have picked. The nibbled apples are ideal then for an apple pie, like Andrea Jacob’s recipe for Hungarian Apple Pie, rich with happy childhood memories of being in her grandmother’s garden, harvesting apples for jams, compotes, sauces and of course, pie. Andrea Jacob’s family recipe can be found in Mulberry Magazine’s annual print edition 2016.
- 30g sugar
- 200g butter
- 370g plain four
- 1 egg
- 1 pinch salt
- 1 tsp vanilla extract
- 1.5 grated apples
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- juice of 1 lemon
Combine all ingredients to make the dough in a food processor until well combined. I needed to add a little water to bring the dough together. Put in an air-tight container and leave to rest in the fridge for about 30 minutes.
Grate the apple in a food processor or by hand with or without the skin. I left the skin on and grated it finely in the food processor. Actually my 4yo put the apple in the shoot of the processor and grated it.
Add the grated apple into a large saucepan with spices and lemon juice and simmer for about 10 minutes, stirring occasionally.
Pour the apple mixture into a colander to let the liquid drain (keep the liquid to drink or add to a smoothie later).
Preheat the oven to 180℃. Line a pie dish or baking tray with baking paper.
Remove the dough from the fridge and cut into two equal portions. Roll out one portion for the bottom of the pie and place into a pie dish or baking tray.
Spoon the strained apple mixture onto the bottom layer of the pie and spread it out evenly.
Roll out the second half of the dough and place it on top of the apples, pinching the edges together gently. Using a fork, prick holes in the top layer to allow the heat to escape while it’s coking.
Brush a little bit of water on top and sprinkle with some sugar.
Place into the preheated oven for 30 minutes or until the top is golden.
Let the pie cool in the tray or on a cooling rack. Once cool cut into squares and enjoy with cream, yoghurt or coconut cream.