There are a few versions of this apple pie recipe. At the cafe, I have upgraded it by adding a crumble sprinkled on top before covering it with a pie crust lattice. For this recipe, I am going classic and keep true (almost) to the original recipe taught to me by my American friend, Sue when I was studying in Arkansas.
For the Taste New Zealand promotion, I am using the ENZA Jazz apples.
This time I use only brown sugar for that classic aromatic sweetness, yet not sugary taste. The apples are firm and crunchy and provides its own sweetness already. I love using course brown sugar for the recipe as well as sprinkling it on top after I have egg washed the pie to give it a sparkly, delicious look.
Time to eat...
Try the recipe here...
For the Taste New Zealand promotion, I am using the ENZA Jazz apples.
This time I use only brown sugar for that classic aromatic sweetness, yet not sugary taste. The apples are firm and crunchy and provides its own sweetness already. I love using course brown sugar for the recipe as well as sprinkling it on top after I have egg washed the pie to give it a sparkly, delicious look.
Time to eat...
If you really want to indulge, serve it with good vanilla ice cream like New Zealand's "Kapiti"
Try the recipe here...
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