Quick Apple Pie

This week has finally seen the start of some winter weather. This is good news for people, who like me, love to bake. Working with a hot oven in a cold day has a special feel to it!

Next week, 11th November is St. Martin’s day so make sure you keep this local tradition alive by preparing the Traditional Borza ta’ San Martin for your little ones. A tiny cloth bag with a draw string at the top containing nuts, figs, 1 orange and 1 apple and if available 1 pomegranate.

This bag used to be carried around during the feast of St. Martins and children used to play “ zewg jew fart” meaning even or odd. Through this game you could win more nuts from other children’s bags or lose their own little stash!

So, if you are planning a St. Martin’s picnic this weekend or simply want something quick to enjoy with your afternoon teas, here is a recipe for a super fast apple pie. The pie is as easily adaptable for your weekend dinner parties so don’t treat this apple pie as inferior dessert simply because it is easy to make!

Here is what you need to make this week’s quick apple pie.
400g Sweet pastry.
2 apples
2 eggs
½ cup sugar
1 tsp vanilla essence
60g ground almonds

Start off by rolling out the pastry and place it in a flan dish to rest. In the mean time prepare the filling. Peel one of the apple – no need to core it. Grate the apple and place it in a bowl together with the eggs, almonds and vanilla.

Now go back to your flan dish. The pastry would have relaxed by now and you will be able to remove any extra trimming from the side. Once that is done, spread the filling over the base. Now wash your second apple cut it in half and keeping the skin on, slice it into thin slices. Now place the slices around the edge of the pie leaving a hole in the middle where the filling is still showing.

Bake the apple pie at 160C for about 20 mins. I’m sure you will never manage to do a dessert in less time than this!