A very light and nourishing pie, not overly sweet and suitable for everyday cooking.
I have used the Indian cheese called Paneer. It is combined with shortcrust pastry, apples, cinnamon and coconut. It’s quite simple to make and extremely moreish. The paneer filling gives the pie a creamy flavour.
PREP: 45 minutes COOK TIME: 40-45 minutes
- 120 gms flour
- 60 gms cold butter
- ½ tsp salt
- 1 tsp lime juice
- 2 tbsp caster sugar
- ! tbsp cold water
- 200 gms paneer
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla essence
- ¼ cup milk
- 2 apples, cored and sliced
- 4 tbsp coconut, grated
- 1 tsp cinnamon
- 4 tbsp sugar
Grease and flour an 8 inch pie dish.
Preheat the oven to 180 C.
Sift the flour with the salt. Cut the butter into the flour until it resembles breadcrumbs. Add the sugar, lime juice and the water until the mixture just adheres together. Roll into a ball and refrigerate covered in cling film for 20 minutes.
Roll the pastry out into ¼ inch thickness and line the pie dish. Bake blind for 10-15 minutes. Set aside to cool.
Blend all the ingredients for the filling in a blender and spread it in the pastry shell.
Mix the coconut, cinnamon and sugar together. Place the sliced apples on the paneer filling and sprinkle the coconut mixture on top. Bake for about 20 minutes until the sugar has melted and the top is golden.