In little ole Perth we have just had the hottest April on record or something, so Autumn and comfort foods do seem a long way away…but I was craving an apple pie and although I have been blogging for a really long time…(long time!!) I have never created an apple pie recipe. So although not strictly apple, this is my version. A little relief in the chocolate landscape that is my usual dessert fare. It was light and delicious, and frankly, we wished that I had made two! (Let that be a warning to you!)
Perhaps trot this one out for Mothers Day? Hoping you all have ordered your For Food’s Sake in good time for delivery to yourself, your mum, your aunty or your sis before the big day. Hope you have a lovely one. (And that this pie makes itself!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 800 Grams combo of apples, pears, peeled and thickly sliced
- 100 Grams raw sugar
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon cardamon seeds
- 1 Pack commercial phyllo pastry, thawed
- 150 Grams butter melted plus some more BUY
- A few walnuts or pecans, shelled
- 1-3 Tablespoons coconut sugar raw or rapadura sugar or coconut palm sugar
Place apples, pears, sugar, vanilla, cinnamon and cardamom into Thermomix bowl and cook 20 min/100ºC/Reverse/speed spoon.
Allow cooked mixture to cool completely before proceeding with recipe.
Preheat oven to 200ºc.
Butter a large pie dish of choice.
Prepare phyllo pastry by unrolling on a slightly moist tea towel, keeping pastry covered as you work with it.
Quickly brush first sheet with some melted butter and lay it across the pie dish. Repeat at least 10 times, turning the pastry as you lay it on top so that the edges of the pie dish are getting covered bit by bit. You need enough pastry on the bottom of the pie to support the filling.
Tip the cooled filling into the pastry and fold the layers of pastry over the filling to form a parcel. If you need to patch any holes with additional pastry, do so, using plenty of butter. Brush the whole thing with butter and sprinkle with a few nuts of choice, and the sugar.
Bake 20-25 minutes until pastry is golden and puffed.
Serve hot with cream, mascarpone or ice cream.