INGREDIENTS
Filling
1 kg tart apples
8 dsp sugar
4 “ cinnamon (powdered)
Pastry
250 gm flour
125 gm butter (cold)
METHOD
Peel and chop apples fine. Mix flour and butter together with fingers, crumbling lightly till fine crumbs are formed. Add cold water (sparingly) till dough is formed. Roll out dough and line the bottom of 2 flatish dishes. Prick and bake till golden. Add apples and sugar (mixed with cinnamon powder). Top with pastry criss-crossing and bake. Serve with whipped cream.
Filling
1 kg tart apples
8 dsp sugar
4 “ cinnamon (powdered)
Pastry
250 gm flour
125 gm butter (cold)
METHOD
Peel and chop apples fine. Mix flour and butter together with fingers, crumbling lightly till fine crumbs are formed. Add cold water (sparingly) till dough is formed. Roll out dough and line the bottom of 2 flatish dishes. Prick and bake till golden. Add apples and sugar (mixed with cinnamon powder). Top with pastry criss-crossing and bake. Serve with whipped cream.
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