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Apple Pecan Crumble Pie

Prep:

Cook:

Serves:

Photo: Lisa Roukin
Photo: Lisa Roukin

    Serves: 10-12
    Preparation: 30 minutes
    Cooking: 40 minutes

    INGREDIENTS
    10 dessert apples (I prefer jazz apples)
    100g sultanas
    Juice of ½ lemon
    100g melted butter (lightly salted) or margarine plus a little extra for greasing
    230g semolina, fine
    130g soft light brown sugar
    130g caster sugar
    1 tsp baking powder
    1 large egg, beaten
    Cinnamon
    50g pecans, chopped
    50g flaked almonds

    METHOD

    Preheat oven to 180°C.

    Core and peel the apples, then finely slice either using a mandolin or food processor.

    Grease the inside of a ceramic 24cm pie dish, then add the apples starting around the edge of the dish in a concertina slightly overlapping.

    Pour over the lemon juice, then sprinkle evenly with sultanas.

    In a food processor mix the semolina and both sugars and baking powder. Pulse a few times then add the beaten egg with a few more pulses.

    Spread over the apples, sprinkle with cinnamon — as much as you prefer — according to your taste.

    Roughly chop the pecans and sprinkle over the crumble with the flaked almonds.

    Melt the butter or margarine and then drizzle over the topping.

    Bake in the preheated oven for 40 minutes.

    www.cookwithlisa.com

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