Name: Apple cream pie
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: Pastry; 1 1/4 cup (185g) plain flour; 1/2 teaspoon ground cinnamon; 1/4 cup (55g) caster sugar; 1 teaspoon baking powder; 2 teaspoon grated lemon rind; 125 gram cold butter, chopped coarsely; 1 egg yolk; 2 tablespoon dry sherry; 2 medium green apples (300g), peeled, sliced thinly; 2 eggs; 1/2 cup (110g) caster sugar; 2 tablespoon plain flour; 2 teaspoon grated lemon rind; 1 3/4 cup (425ml) cream; 250 gram packaged cream cheese, softened; 1 tablespoon mixed peel; 1/4 cup (40g) raisins, chopped finely; 1 teaspoon ground cinnamon

Apple cream pie

Easy and inexpensive to make, and terrific for a crowd. Tender apples and cream cheese on a crumble base, all topped with cream and cinnamon, delicious.

Ingredients

Pastry

1 1/4 cup (185g) plain flour

1/2 teaspoon ground cinnamon

1/4 cup (55g) caster sugar

1 teaspoon baking powder

2 teaspoon grated lemon rind

125 gram cold butter, chopped coarsely

1 egg yolk

2 tablespoon dry sherry

2 medium green apples (300g), peeled, sliced thinly

2 eggs

1/2 cup (110g) caster sugar

2 tablespoon plain flour

2 teaspoon grated lemon rind

1 3/4 cup (425ml) cream

250 gram packaged cream cheese, softened

1 tablespoon mixed peel

1/4 cup (40g) raisins, chopped finely

1 teaspoon ground cinnamon

Method

1.Preheat oven to 180°C. To make pastry, combine flour, cinnamon, sugar, baking powder and rind in medium bowl; rub in butter. Beat egg yolk and sherry in small bowl until combined. Add to flour mixture; mix well. Spread dough evenly over base of 19cm x 29cm rectangular slice pan.

2.Arrange apple in overlapping lines in pastry case. Beat eggs and sugar in small bowl with electric mixer until thick; gradually add flour, beating well between additions. Add rind, ½ cup (125ml) of the cream, cream cheese, peel and raisins; mix well.

3.Pour filling over apples; bake in moderate oven 45 minutes; cool.

4.Beat remaining cream; spread evenly over top of pie. Sprinkle with cinnamon.

Pie can be made up to 2 days ahead; keep, covered, in refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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