Shortcrust Pie Recipe / by Glen Proebstel

It’s been a long while since I last did my last post. I thought it only fair, that whilst I am home in New Zealand I start to document some of my Mother’s and Grandmother’s favourite home cooked recipes.  

Following is a simple but delicious shortcrust pie filled with apples and feijoas, all grown here on the farm. 

 Ingredients

  • 4 Large Cooking Apples
  • 1 Cup Sugar
  • 250g Butter
  • 1 egg
  • 1 tsp Vanilla Extract
  • 2 ½ Cups Self Raising Flour

 

Freshly Picked Apples

Freshly Picked Apples

Take four large apples, peel, core and slice into small pieces. Immediately place into a saucepan with 1/4 cup of sugar and stew on a medium-high heat for around 15 mins until they become soft.

Wet and Dry Ingredients

Wet and Dry Ingredients

Whilst the apples are stewing, mix together in a food processor 250g butter - cubed, 1 fresh egg, 3/4 cup sugar and 1 teaspoon of vanilla extract. Set aside 2 ½ cups of self raising flour and sift this into the mixer as well. Blend all the gradients till a dough is formed.

Push half of the dough into a pie dish and then fill with the cooled, stewed apple.

Feijoas Straight From The Tree

Feijoas Straight From The Tree

Peel and slice 3-4 feijoas and layer onto the top of the stewed apple.

Layered Feijoas

Layered Feijoas

Crumb the remainder of the dough onto the top of the pie dish leaving small gaps between the dough.

Bake the pie in a 190 degree oven for around 40 mins.

The Perfect Apple Feijoa Pie

The Perfect Apple Feijoa Pie

When the pie is cooked, cool on a cake rack and dust with icing sugar.

Ensure that you serve it with lashings of whipped cream and vanilla bean ice cream.