Ingredients
- Fuji apples 6
- SpinneysFOOD bottled water 4 tbsp
- SpinneysFOOD Fine Grain White Sugar 1 tbsp
- SpinneysFOOD Cinnamon Stick 1
- Star anise 2
- SpinneysFOOD Raw Sugar 25g
- Light brown sugar 50g
- Vanilla extract 1 tsp
- Corn starch 1½ tbsp
- Apple juice 125ml
- Milk 250ml
- Apple butter 100g
- Phyllo pastry 8 sheets
- Unsalted butter 85g
- Ground cloves ½ tsp
- SpinneysFOOD Fine Cinnamon ½ tsp
Equipment
- Saucepan 1
Nutrition (Per serving)
- Calories 347
- Fat 13g
- Saturates 8g
- Protein 3g
- Carbs 58g
- Sugars 44g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Fuji apple and cinnamon ruffled pie with apple caramel
British 60 Mins Prep · 120 Mins Cook
- To make the apple butter, core and coarsely chop 3 apples. Add the apples, water, sugar, cinnamon stick and star anise to a medium-sized saucepan and place over a medium-high heat and bring to a boil and then lower the heat to bring to a simmer.
- Cover the saucepan and cook the apples for 20-25 minutes or until the apples have softened.
- Remove the saucepan from the heat and add the apple mixture to a blender or food processor and blitz until smooth.
- Return the apple purée to the saucepan over a medium-low heat. Add the raw sugar, cinnamon, cloves and salt. Stir well and combine.
- Simmer the mixture until the apple butter turns into a deep caramel colour and is thick enough to hold its shape in a spoon, approx. 30 minutes. Remove from heat and allow to cool completely.
- Preheat the oven to 180°C, gas mark 4.
- Brush a round cake tin, or a 20cm x 20cm square baking dish lightly with melted butter. Lightly brush the baking paper with melted butter.
- To make the ruffled milk pie, place a sheet of thawed phyllo pastry on a clean work surface and brush with the melted butter.
- Place another sheet of phyllo onto the first one and brush with butter.
- Use your fingers to scrunch up the phyllo pastry the long way into a loose ruffled strip. Wind up the dough into a loose zigzag and place it into the prepared pan. Repeat this with all of the phyllo pastry.
- Halve and slice the 3 remaining apples. Place the slices in between the ruffles and brush the top of the phyllo pastry with the remaining melted butter.
- Bake in the oven for 20-25 minutes or until the phyllo is golden brown.
- To make the custard filling, combine 100g of the prepared apple butter, milk, apple juice, corn starch, vanilla and sugar in a medium-sized mixing bowl and whisk until well combined.
- Pour the mixture over the spirals.
- Return the baking dish to the oven and bake for another 20-25 minutes or until the custard is set in the centre.
- Remove the dish from the oven and allow to cool for at least 10 minutes.
- Slice the pie and drizzle with the ready-made custard if desired..