Bottom-crust apple pie

Name: Bottom-crust apple pie
Yield: 8 servings
Cuisine: Bake
Ingredients: 9.00 apples Granny Smith, peeled, cored and thinly sliced; 125.00 ml brown sugar soft; 10.00 ml cinnamon ground; 5.00 ml mace ground; nutmeg whole, freshly grated; 50.00 g almonds flaked; 45.00 g butter unsalted, diced; eggs egg wash

8 servings

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Fruit

By Food24 November 03 2009

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Ingredients (8)

FILLING

9.00	apples — Granny Smith, peeled, cored and thinly sliced
125.00 ml	brown sugar — soft
10.00 ml	cinnamon — ground
5.00 ml	mace — ground
	nutmeg — whole, freshly grated
50.00 g	almonds — flaked
45.00 g	butter — unsalted, diced
	eggs — egg wash

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Method:

1. Preheat oven to 190 ºC.
2. Line pie plate with pastry, pressing gently into corners. Place apple slices in pastry, layering with sugar, spices, nuts and butter.
3. Bring pastry overhang up over apples; it should be rough. Brush with a little egg wash.
4. Bake for 45 minutes, or until golden brown and filling is bubbling.
Serve with whipped fresh cream.