ITALIAN APPLE Cream PIE

YOU WILL NEED: 

PASTRY 

• 1 1/4 cups plain flour 

• 1⁄2 teaspoon salt 

• 1⁄2 teaspoon cinnamon 

• ¼ cup sugar 

• 1 teaspoon baking powder 

• 2 teaspoons grated lemon rind 

• 125g ( 40z ) butter 

• 1 egg yolk 

• 2 tablespoons dry sherry 

FILLING 

• 2 green apples 

• 2 eggs 

• 1⁄2 cup sugar 

• 2 tablespoons plain flour 

• 2 teaspoons grated lemon rind 

• ½ cup cream 

• 250g ( 8 oz ) packaged cream cheese 

• 1 tablespoon mixed peel 

• 1⁄2 cup raisins 

• ½ teaspoon 

• salt 

• 300 ml carton of cream, extra 

• 1 teaspoon cinnamon 

iITALIAN APPLE CREAM PIE

PASTRY. Sift together dry ingredients, and add Grated Lemon rind With a pastry blender or two knives, cut in butter. Beat egg yolk and sherry together. Add to the flour mixture, and mix well, forming a smooth ball.

Roll out pastry, line 28cm x 18cm ( 11in x 7in ) lamington tin, trim edges. 

FILLING. Peel and core apples, cut into quarters, then slice thinly. Arrange in overlapping lines in the pastry shell. Beat eggs and sugar until thick, gradually add sifted flour, add lemon rind, cream, softened cream cheese, peel, chopped raisins, and salt; mix well. Pour over the apples. Bake in a moderate oven for 1 to 1 1/2 hours. Serve warm with the extra whipped cream and cinnamon or allow it to become cold, spread evenly with the extra whipped cream, and sprinkle with the cinnamon.

Also Read: ITALIAN ALMOND CRUNCH