All of a sudden this morning I developed a craving for apple pie. But not just any apple pie. I wanted a specific apple pie that my grandma used to bake on occasion. I found her recipe folder and started paging through the myriad of cutouts, scribbles, tear-outs and side notes, before finally stumbling across the fading handwritten recipe that I was looking for. I show you how to bake this nostalgic recipe from my gran's folder in today's blog.
This is the recipe I found in my gran's folder. It attributes the recipe to a 'Tannie Els', someone I did not know.
Cream 1 cup (250 ml) sugar and 2 tablespoons (25 ml) butter/margarine.
Beat 3 eggs into this.
Add 1 1/4 cup (310 ml) cake flour, a teaspoon baking powder (5 ml) and a pinch (2 ml) salt to the mixture.
In a separate bowl, mix 1 cup brown sugar and a tablespoon (12,5 ml) cinnamon.
Prepare a baking dish with nonstick spray.
Coat the bottom of the baking dish with the sugar and cinnamon.
Drain a a large tin of apple slices and spread the apples evenly over the sugared dish.
Spread the dough evenly over the apples and bake at 200 °C for roughly 20 minutes.
In the meantime, empty a small can of evaporated milk (I used 3/4 of a large tin) and 1 cup (250 ml) sugar into a pot.
Bring to the boil and turn down the heat. Continue to stir for roughly 10 minutes over a low heat.
Remove the pie from the oven when done.
Pour the sweetened Ideal Milk over the warm pie.
The pie will absorb most of the liquid.
I like to prepare a thin custard with my apple pie, but you may prefer some whipped cream.
Serve hot. As a dessert, it is especially good with ice cream.
Marietjie Uys (Miekie) is a published author. You can buy my books here:
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