I’m firmly of the opinion that you can’t have too many spices in an apple pie, and the inspiration for this recipe comes from one that my mom has made for years and years. I made this version yesterday for a bunch of people who came for lunch. It makes quite a big pie… but regardless of size, there was none left by the time we went to bed last night!
Most apple pies (including my mom’s one) use a short crust pastry. It can get a bit soggy if you’re not a pastry genius – and besides, I like to shake things up a bit – so I used Donna Hay’s cheesecake base this time.
For the filling mix these ingredients together:
2 cans of pie apples
zest of one lemon
half a cup of caster sugar – or more if you want something sweeter
one teaspoon cinnamon
one teaspoon mixed spice
half a teaspoon nutmeg
Dried fruit – I’ve done this with chopped dates, raisins or cranberries – include about half a cup, according to your preference.
Pour these onto the baked base.
For the topping:
2 cups of your favourite muesli
1/2 cup of melted butter
1/2 cup of sugar.
Mix these guys together thoroughly, and then crumble over the apple mix.
Bake at 200 degrees C for 25-30 mins.
Serve with ice cream or cream. But ice cream wins every time, in my book…