Bite into a fresh, rosy HoneyCrunch apple and you’ll experience a mouthwatering moment. What sets these versatile apples apart from all the others? Grown and marketed exclusively in South Africa by the Du Toit Group, the HoneyCrunch cultivar contains cells that are twice the size of those of other apples, which maximizes the crunch factor – the explosive moment when your teeth sink into the crisp, juicy flesh. This makes these sweet-tart apples delicious to enjoy fresh or use in baked treats, such as our wickedly good apple pie. HoneyCrunch apples are exclusively available at Woolworths stores.
HONEY CRUNCH APPLE PIE
Serves 6
EASY
GREAT VALUE
Preparation: 10 minutes, plus 30 minutes’ chilling time
Baking: 20 minutes
cake flour 270 g
butter 250 g, plus extra for greasing
free-range egg yolks 2
ice-cold water 1 T
For the filling:
HoneyCrunch apples 5, peeled, cored and cut into chunks
butter 50 g
sugar 100 g
cloves 3
vanilla pod 1, split and seeded
nutmeg ¼ t grated
1 Preheat the oven to 180°C. in a blender, blend the flour, butter, egg yolks, water, caster sugar and lemon juice until the mixture resembles fine breadcrumbs. Knead lightly to form a dough, wrap in clingfilm and chill for 30 minutes.
2 Meanwhile, make the filling by placing the apples, butter, sugar and spices into a saucepan. Cook until the apples are just soft, about 10 minutes, then remove from the heat and allow to cool completely.
3 Divide the pastry in half and roll out one piece to a thickness of 3 mm. Grease a 20 cm ovenproof dish and place the pastry into it, allowing it to overlap the edge of the dish by about 2 mm. Prick the pastry with a fork, line it with baking paper and baking beans and bake blind for 7 minutes. Remove the beans and paper and bake for a further 5 minutes. Allow to cool completely.
4 Once the pastry and filling are cool, pour the filling over the pastry base. Roll out the remaining pastry and cut a rough pattern around the edge. Place over the filling, brush with beaten egg and sprinkle over the sugar. Bake for 20 minutes, or until the pastry is golden.
Serve with cream or ice cream.
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