Apple Pie

4 apples, peeled and diced

1/2 cup sugar

1 tbsp cornflour

1 tbsp cinnamon powder 

2 sheets shortcrust pastry, thawed 

Optional: icing sugar, icecream, caramel sauce

 

1- Preheat oven to 180°C fan forced.

 

2- Place apples in a bowl with sugar, cornflour and cinnamon. Mix well.

 

3- Place one sheet of shortcrust pasty at the base of the bubble mould, top with apple mix and then another sheet of pastry. Cut off excess pastry and pinch the sides together, then using a knife to cut an ‘X’ at the top of the pastry (to let the steam out).

 

4- Place a piece of aluminium foil over the mould (this reduces the discolouration of mould) and into the oven for 40 mins.

 

5- Remove from oven, flip pie onto oven tray and place it back into the oven for 10 more minutes (or until the top gets a nice golden colour).

 

6- Remove pie from the oven and serve with a dusting of icing sugar, a scoop of vanilla icecream and some caramel sauce. Enjoy!

 

Note: using the bubble mould in the oven might lead to the colour changing slightly. But rest assured, this doesn’t change the functionality and effectiveness of the mould.