BAKED FRUIT (APPLE) PIE WITH CREAMY CARAMEL SAUCE
This was last night’s dinner. (from “Art of Cooking” by Carolié de Koster) Quick and very economical dessert that can be made with various canned fruits such as pie apples, pineapple, pears or peaches. I’ve even made it with tinned apricots.
- 140 g/175 ml sugar
- 50 g/50 ml butter or margarine
- 3 eggs
- 140 g/250 ml cake flour
- 5 ml baking powder
- pinch of salt
- 125 ml milk
- 2,5 ml vanilla essence
- ± 400 g drained canned fruit
- Caramel sauce:
- 250 ml cream or evaporated milk
- 100 g/125 ml sugar
- 2,5 ml vanilla essence
Cream the butter and sugar very well and beat in the eggs one at a time.
Add the dry ingredients and beat in while adding the milk and vanilla essence.
Grease a round or oblong ovenproof dish with 2 liter capacity well with butter or spray.
Spoon the batter into the dish and spread evenly.
Arrange the fruit on top and bake for 25 minutes at 180 °C.
In the meantime boil together the ingredients for the caramel sauce over medium heat for 10 minutes.
Pour the sauce over the pie and return to oven and bake a further 10 minutes.
Serve warm with custard or whipped cream.
Recipe and photo: Elsabie Templeton
