After a sweet treat to impress? Get the job done with this golden pie. It's packed with juicy apples and almond cream.
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To bake and serve, preheat oven to 170°C. Mix the egg, milk and salt in a bowl. Strain through a fine sieve into a bowl. Cut the dough in half. Sprinkle 1 dough half with flour. Roll out the dough on a well floured surface to a 3-4mm-thick rectangle. Repeat with the remaining dough half and cut into a 14cm x 25cm rectangle. Brush some of the egg mixture around the edge of the pastry to make a 1cm border. Spread a 1cm-thick layer of almond cream on top of the pastry rectangle inside the border. Place a layer of apple slices over the almond cream. Cut a 16cm x 27cm rectangle from the first pastry rectangle and arrange over the apple slices. Press the edge down to seal. Trim any excess pastry, then cut a small hole in the top of the pastry or prick the top of the pastry with a fork to allow any steam to escape. Brush with more egg mixture. Place pie on a baking tray lined with baking paper. Bake the pie for 30 mins or until golden. Allow to cool for 10 mins, before serving with ice cream. Store in an airtight container in the fridge for up to 1 week.
After a sweet treat to impress? Get the job done with this golden pie. It's packed with juicy apples and almond cream.
To bake and serve, preheat oven to 170°C. Mix the egg, milk and salt in a bowl. Strain through a fine sieve into a bowl. Cut the dough in half. Sprinkle 1 dough half with flour. Roll out the dough on a well floured surface to a 3-4mm-thick rectangle. Repeat with the remaining dough half and cut into a 14cm x 25cm rectangle. Brush some of the egg mixture around the edge of the pastry to make a 1cm border. Spread a 1cm-thick layer of almond cream on top of the pastry rectangle inside the border. Place a layer of apple slices over the almond cream. Cut a 16cm x 27cm rectangle from the first pastry rectangle and arrange over the apple slices. Press the edge down to seal. Trim any excess pastry, then cut a small hole in the top of the pastry or prick the top of the pastry with a fork to allow any steam to escape. Brush with more egg mixture. Place pie on a baking tray lined with baking paper. Bake the pie for 30 mins or until golden. Allow to cool for 10 mins, before serving with ice cream. Store in an airtight container in the fridge for up to 1 week.