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Cinnamon and apple pie

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Cook:

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    This recipe comes from the Sydney kitchen of Maxine Pacanowski and was first published in Monday Morning Cooking Club - the food, stories, the sisterhood.

    To make cinnamon sugar, combine 1 tbsp of ground cinnamon with 200g caster sugar.

    Serves: 10
    Preparation: 20 minutes
    Cooking: 1 hour 20 minutes

    Ingredients

    ● 6–8 Granny Smith apples, peeled and sliced
    ● 1½ tbsp cinnamon sugar
    ● 3 eggs
    ● 345g caster sugar
    ● 375ml light olive or vegetable oil
    ● 3 tsp vanilla extract
    ● 225g plain flour
    ● Extra cinnamon sugar, for sprinkling

    Method

    ● Preheat oven to 180°C. Grease and line the base and side of a 26 cm springform tin.

    ● Layer the apple slices in the prepared tin so they come about two-thirds of the way up the side.

    ● Sprinkle the cinnamon sugar over the apples.

    ● Make a batter by beating the eggs and sugar until light and fluffy. Add the oil and vanilla and beat well, then stir in the flour.

    ● Spoon the batter on top of the cinnamon-covered apples and sprinkle with extra cinnamon sugar if desired.

    ● Bake for 1 hour 20 minutes, or until a skewer comes out clean when inserted into the cake. Cool in the tin.

    ● Serve warm with cream or ice cream.

    Maxine Pacanowski, Lisa Goldberg and Yvonne Fink's recipes are adapted from Monday Morning Cooking Club books - The food, the stories, the sisterhood and The Feast Goes On, both Harper Collins

    Method
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