For those of you that are time poor, or hate .making pastry, I made this with frozen so you can see how quick and easy it is. There is some great frozen pastry out there!
If you have more time and want to make your own, I have attached the recipe to do that too..something for everyone 👍
3 sheets frozen shortcuts pastry
14 large apples, peeled, cored and cut into quarters
1 1emon, 2 strips peel
2 cups water
1/2 cup caster sugar
4 whole cloves
11/2 tablespoons plain flour
4 teaspoons ground cinnamon or all spice
Homemade shortcrust pastry
1 cup self -raising flour
170g chilled, diced butter
1/3 cup chilled water
Process the flour, sugar and butter together to form breadcrumb consistency then add one of the eggs and pulse to combine. Add a little of the water at a time and pulse until a dough ball forms. You may not need all the water.
Wrap in cling film and place in fridge for 30 minutes to rest. Roll and use the same as the frozen pastry.
Preheat the oven to 180°C or 160°C fan forced.
Line a circular round baking tin, 23cm. If you have a tin with removable sides or base use that as it is easier to remove it.
In a large pan add the apples, sugar, cloves, lemon peel strips and water. Bring to the boil, then reduce the heat , add a lid and simmer for 5 to 7 minutes until the apples are soft but holding shape, not mushy.
Drain, remove the peel and cloves and cool.
Once cooled add the flour and cinnamon/All spice together and pour over the cooled apple.
Gently use hands to coat the apples with the mix.
Next use the frozen or homemade pastry and line your deep cake tin. Don’t be afraid to cut strips and fill in the gaps so the edges and base have no holes.
Pour in the apple mix and place the lid on top. Use water to brush around the top edge then add the lid, as this will help it stick.
Crimp the edges together and decorate (optional) before brushing the top with the other egg.
Bake for 50 to 60 minutes, until golden brown and crispy.
Serve with ice cream or homemade Vanilla Custard ( recipe to follow)