Ingredients
filling
250g cream cheese
60g caster sugar
1 egg
1/2 teasp. vanilla essence
1/2 teasp. lemon essence
topping
3 crunchy red apples
1 tbsp. lemon juice
75gm brown sugar
1/2 teasp. cinnamon powder
pastry
225g self raising flour
a pinch of salt
135 g diced cold butter
1/4 cup cold water
1 tbsp. apricot or marmalade jam
Method
- Pastry - rub butter with sifted flour and salt until you get a crumbly consistency. Mix with cold water bit by bit while kneading to form a dough to be used as the base... actually I'm making this all up since I only managed to get the ingredients out of my sister! LOL... but that's quite basic steps I think. Somewhere in between you should let the dough rest in a fridge before you take them out to roll it and put it on the pie tin, can't remember whether blind baking is required.. I am actually going to use pre-made store bought sweet base ones so at the moment I couldn't be bothered! However, I will update this (no promises) once I get the chance to.
- Combine all the ingredients for the filling and blend until it is smooth. My sister actually read this from the recipe book for me :P Then pour it over the pastry base.
- Mix the cinnamon powder with the brown sugar. Cut the red apples to thin slices and mix them with the sugar and lemon juice. Arrange them nicely on top of the filling.
- Bake in a preheated oven at 190 celsius for about 10 minutes.
