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Apple skin purée

Recipe from: 9/10/1992 12:00:00 AM
Ingredients 5
Servings 0


  • 13
    medium-sized green apples (skins and cores only)
  • water
  • sugar
  • few drops lemon juice
  • vanilla essence


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.


Read more on: bake  |  fruit


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