Wilbur’s Famous Apple Pie

Wilbur believes I do not make dessert often enough.  Sometimes he feels so neglected he takes matters into his own hands and whips up his favourite apple pie (my cunning plan is working). He has shared this pie many times with family and friends.  It is always mouth-watering, satisfying and delicious. This recipe is Wilbur’s version of Collein Avery’s contribution to the cookbook fundraiser  compiled by Madonna King and Alison Alexander following the 2011 floods. 

The Brisbane Floods reminded us that if special recipes are never shared, a lifetime of cooking memories can be torn away by natural disasters. Our local radio station, 612ABC, organised contributors to share favourite recipes and form the inspirational recipe book “A Generous Helping” - to help replenish those family treasures swept away from so many Queensland family kitchens.  So share those recipes - and when you have been gifted a recipe jewel include their name - I am certain it always tastes better when you do! Thank you Collein Avery, Madonna King,  Alison Alexander   and of course,   Wilbur.

Preparation:    10 minutes

Cooking:          50 minutes

Ingredients

½ cup (I use 100 gram not 125 gram) butter – melted.  

TIP AND HINTS: Do this first so it is not boiling hot when added to flour later

1 ½ cups Plain Flour – sifted

Tiny pinch of salt

Pinch each of ground cinnamon and ground cloves

¾ cup sugar

1 teaspoon vanilla extract

1 egg – lightly beaten prior to adding

800 gram tin of Pie Apples. 

Topping

1 – 2 teaspoons Sugar

½ teaspoon each of ground cinnamon and ground cloves

Method

Preheat oven to 190 o C

Melt the butter and allow to cool just a little. 

Grease a large pie dish.

In a large bowl, combine the sifted flour, salt, sugar, spices and vanilla.

Mix in the melted butter and then the lightly beaten egg to form a soft dough.

Gently spread three-quarters of the dough across the base and sides of the pie dish.

Spoon the tinned apples over the pastry base.

Using the remaining quarter of pastry, roughly make balls (walnut sized) and dot over the top of the pie.  No need to be exact –  will look ‘rustic’

Sprinkle with the sugar and spice topping

Bake for 50 minutes approx. until crisp and golden.  Check after 40 minutes.

Serve with your preference of cream, custard or ice-cream.

Wilbur assures me it is equally delicious hot or cold.

                       Enjoy!   Colleen