Old-fashioned apple pie
Some apple pie served with ice cream will hit the spot.
Photo: Weight Watchers
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1.8kg small Granny Smith apples, quartered
1 tbs caster sugar
1 cinnamon stick
½ cup (75g) self-raising flour
½ cup (75g) plain flour
2 tbs icing sugar
¼ tsp salt
¼ cup (60g) Weight Watchers Canola Spread
1 tsp vanilla extract
1 egg, lightly beaten
Combine apples, caster sugar and cinnamon in a large saucepan over medium heat. Cover andbring to the boil. Reduce heat and simmer, gently turning occasionally, for 10 minutes or untilapples are just tender. Drain. Cool for 20 minutes.
Meanwhile, sift flours, icing sugar and salt into a large bowl. Using fingertips, rub spread intof lour until mixture resembles breadcrumbs. Make a well in the centre and add vanilla and 2tablespoons water. Gently stir until mixture clings together, adding more water if pastry is too dry.
Turn dough onto a lightly f loured surface and knead for 30 seconds or until just smooth. Roll pastry between 2 sheets of baking paper to form a 24cm round. Place pastry (still between baking paper) on a baking tray and refrigerate for 20 minutes.
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 19cm (base measurement) pie dishwith oil. Spoon apples into prepared dish. Top with pastry round and trim excess. Crimp edgewith a fork to seal and cut a few small slits in the pastry top. Brush pastry with egg and bake for25 minutes or until crisp and golden. Serve with low-fat custard.
Whether you fancy chocolate delicacies or traditional puddings and pies, Weight Watchers’ new winter dessert recipes will allow you to have a guilt-free indulgence on a chilly winters day. For more information and inspiration visit their website.