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MA BETTIE’S APPLE PIE

MA BETTIE’S APPLE PIE

  • 2 cups self raising flour
  • 1 cup (230 grams) butter or margarine (I use butter)
  • ½ cup sugar
  • 1 egg
  • pinch of salt
  • dash of vanilla
  • 1 large can pie apples
  • some raisins
  • maizena

Heat apples, raisins, a dash of vanilla and a bit of sugar to taste in a saucepan. Thicken with a bit of water and maizena. Set aside.
In a bowl mix together the sugar, butter, a dash of vanilla and egg until a little bit creamy.
Add flour and a pinch of salt and work through with your hands to make a ball.
You may need to add a little extra flour. Divide the ball into 2 parts.
Use one half to line the bottom and sides of your dish.
Put the dish and the remaining dough into the fridge for 30 minutes to an hour.

Heat your oven to 180ºC.
Now put the apple mixture into the dish. Grate the remainder of the dough over the top of the apples to form the top crust.
Bake until golden brown about 45 minutes to an hour or so.
Serve with cream or ice cream or custard.

Recipe and photo: Annatjie Heydenrych

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