There are so many different apple pie recipes out there. I find the date and lemon juice brings a sweet yet refreshing taste to this pie, the cinnamon and apple is a classic combination that brings back so many childhood memories. Enjoy this pie with whipped cream or ice cream.
2 cups self-rising flour
½ cup boiling water
1 tsp ground cinnamon
½ tsp salt
8 large apples, cored & sliced into thin crescents
1 cup dates, pitted & chopped
1 tbsp cinnamon
¼ cup sugar
1tsp vanilla extract
2 tbsp lemon juice
Preheat oven to 180°C.
Melt the butter, add the boiling water, flour, salt and cinnamon. Stir with a wooden spoon until a ball is forming. Wrap in plastic wrap and cool in refrigerator for about 30 minutes before rolling.
Divide the dough into 2 pieces. On a floured work surface, roll out one part of the dough – the remaining part is kept in the fridge meanwhile) to a thickness of 4mm and arrange in a slightly greased tart pan to from a crust.
Pierce the bottom of the crust with a fork. Freeze the crust for about 30 minutes.
Peel the apples and remove the kernel and seeds. Cut into thin slices and place in a large bowl.
Cut the dates into medium cubes and add to the bowl. Add sugar, cinnamon, vanilla and lemon juice and mix until uniform.
To assemble pie, place filling in base.
Pre-heat the oven to 200C.
Remove the second part of the dough from the refrigerator and roll it on a floured work surface to about 3-4 mm thick. Cut the dough into strips and arrange in a crisscross shape on top of the filling.
Flatten the sides and get rid of excess dough.
In a small bowl, whisk the egg and gently brush the top of the pie.
Sprinkle with light brown sugar at the top.
Bake the pie for 20 minutes at a temperature of 200c degrees, then lower the oven temperature to 160c degrees and continue baking for another 35-40 minutes or until the dough gets a deep golden color.
Remove from the oven, cool at room temperature, and serve with powdered sugar.