Mix yoghurt and flour with salt and knead for about 5 minutes.  Add more flour if sticky but not too much.
Roll out until about 3mm thick. Spread butter and then sugar and cinnamon over.
Roll and cut into rounds.  Flatten rounds as thin as you can get them and use to line a greased pie dish.
Leave enough rounds to also cover the pie.  I baked this for 10 min before adding the apple filling.

• Apple pie filling:
• 1 tin apples (385 g)
• 125 ml brown sugar
• 75 g Fruit Cake mix
• ¼ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 heaped tablespoon custard powder, mixed with a little water

Cook all ingredients together until custard thickens.
Pour this mix over prepared base. Use remaining rounds to make the topping of the pie.
Sprinkle a little brown sugar over the top and bake until golden (mine baked for 20 min in a oven preheated to 180 ºC)

• Cream cheese drizzle:
• ¼ cup cream cheese at room temperature
• 1 tablespoon butter at room temperature
• 1 ¼ cups icing sugar
• ½ a teaspoon vanilla essence
• 4 tablespoons warm milk

Mix all ingredients together (except milk) until nice and smooth.
Slowly add milk until you get the runny consistency you want. Pour over apple pie.

I make mine in the morning and served at room temperature in the evening.

Recipe posted by Dalila De Barros Viljoen
Photos:  Dalila De Barros Viljoen