Apple skin purée

Name: Apple skin purée
Yield: 0 serving
Cuisine: Bake
Ingredients: 13.00 apples green, peels and core only; 0.00 water; 0.00 sugar; 0.00 lemon juice few drops; 0.00 vanilla essence

0 serving

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Fruit

By Food24 November 03 2009

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Ingredients (5)

13.00	apples — green, peels and core only
0.00	water
0.00	sugar
0.00	lemon juice — few drops
0.00	vanilla — essence

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Method:

Place the apple skins and cores in a saucepan.
Add enough water to just cover and boil until the skins are soft and all the liquid has evaporated. Remove the hard cores and pips.
Place the skins in a food processor and process to form a smooth purée.
Add sugar and lemon juice to taste, mixing well.
Add a few drops vanilla essence. Spoon the purée into two small pie shells.
Prepare a meringue using 1 stiffly beaten egg white to which 40-50 ml castor sugar has been added.
Spoon onto the purée and bake for 15 minutes or until golden brown.

Makes 250 ml purée – enough for two small pie shells.