Apple Pie

This cheat’s apple pie uses pre-made pastry which allows you to spend more time decorating. I used pink lady apples because that’s what we had in the house, but it would work well with granny smith apples instead (but you may want to add in a little more sugar). Happy baking!

Ingredients (serves 8)
5 medium apples peeled, cored and chopped into cubes
½ cup water
¼ cup caster sugar
2 teaspoons lemon rind
3 teaspoons ground cinnamon
1 egg, lightly beaten

Method

Grease a 25cm pie dish. Preheat oven to 180°C. 

Peel, core and chop your apples. Place the apples and the water in a large saucepan and bring to the boil. Reduce the heat and simmer, covered, for about 6-7 minutes or until the apples soften. Drain all water. Stir in sugar, lemon rind and cinnamon.

Line pie dish with pastry (you may need to join 2 pieces together) and prick the bottom with a fork. Top with baking paper and pie weights or rice and bake for approximately 20-25 minutes or until lightly golden. Remove the pie weights and allow to cool.

Meanwhile, use the offcuts from the first 2 pieces of pastry to cut out leaves and flowers using cookie cutters.

Using the third piece of pastry, cut 6 thin strips, 2 thick strips and 6 very thin strips (to form 2 braids). Use the excess pastry to cut more leaves and flowers.

Spoon the apple mixture into the cooled pie base. Top with pastry strips and braids in a woven lattice design. Use the pastry leaves and flowers to decorate the edges. Gently brush the pastry with the beaten egg.

Bake for 25-35 minutes or until pastry is golden and crisp. Serve with cream or ice-cream. Enjoy!

Adapted from the Australian Women’s Weekly ‘Apple Pie’.

Apple Streusel Muffins

We’ve had an abundance of delicious apples this season and so I wanted a recipe to showcase them, preferably in an easily portable package so we can take them to uni and work for lunches this week. These muffins fitted the bill perfectly, and smelled absolutely divine while baking. I love the crispy streusel topping as a contrast to the soft apple and fine crumb of the muffins.

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Ingredients (makes 12-14)
Streusel Topping
⅓ cup self-raising flour
⅓ cup plain white flour
⅓ cup firmly packed brown sugar
2 teaspoons ground cinnamon
80g cold butter, chopped coarsely

40g butter
3 large apples, peeled, cut into 1cm pieces
2 cups self-raising flour
½ teaspoon mixed spice
1 teaspoon ground cinnamon
⅔ cup caster sugar
80g butter, melted, extra
¾ cup buttermilk
1 egg

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Method
Make streusel topping by processing flours, sugar and cinnamon. Add butter and process until combined. Roll dough into a ball, wrap in glad-wrap and freeze until required.

Melt butter in a large frying pan; cook apple, stirring about 5mins or until lightly browned. Add brown sugar and cook, stirring for an additional 5mins or until the mixture thickens.

Preheat oven to 200°C/180°C fan-forced. Line a 12-hole muffin pan with patty pans.

Sift flour, spices and sugar in a large bowl. Stir in the combined, extra butter, buttermilk and egg. Do not overmix. Stir in half the apple mixture.

Divide mixture among patty pans. Top with remaining apple mixture. Coarsely grate streusel topping over muffin mixture. Bake ~20mins.

Stand muffins in tray for 5mins before turning out, top-side up, onto wire racks to cool. Enjoy!

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Recipe adapted from the Australian Women’s Weekly ‘Little Pies and Cakes’ cookbook.

Rhubarb & Cinnamon Muffins

These are some of my favourite muffins and one of the most delicious ways to use rhubarb. The combination of the tart rhubarb and buttermilk with the crunchy sugar and cinnamon crust is a match made in heaven. Try them warm out of the oven and try and stop at one!

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Ingredients (makes 16)
For the rhubarb mixture
1 bunch rhubarb, washed, ends trimmed
2 tablespoons water
2 tablespoons sugar

For the muffins
1 cup rhubarb mixture
1 ¼ cups plain flour
½ cup sugar
2 teaspoons baking powder
¾ cup buttermilk
¾ cup olive oil
1 egg

For the sugar-cinnamon crust
⅓ cup sugar
2 tablespoons ground cinnamon

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Method
Preheat the oven to 180°C fan-forced. Line muffin tins with 16 patty pans.

Chop rhubarb into small, even pieces and cook with water and sugar in a small saucepan over a medium heat until the rhubarb is tender and the sugar has dissolved. Stand for 5 minutes to cool.

Add flour, sugar and baking powder into a large bowl and make a well in the centre. Carefully pour in the buttermilk, olive oil and egg and gently stir to combine. Mix in the cooked rhubarb, being careful not to over-stir (note: the mixture is supposed to be very wet, don’t worry!)

Spoon mixture evenly into muffin cases & top with mixed sugar and cinnamon.

Bake for 25-30 minutes or until a skewer inserted comes out clean. Top with extra stewed rhubarb and cream if desired. Enjoy!

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Recipe adapted from Grandma

Cinnamon Rolls

Inspired by the movie The Proposal which features some divine looking homemade cinnamon rolls, I decided to give making them from scratch a go. I did lots of research & eventually found a recipe on Pinterest which promised me a quick and easy bake using everyday ingredients. I was a little skeptical that they could possibly be considered ‘easy’, but they worked perfectly. The rolls are light, fluffy and packed full of sweet cinnamon flavour. They also fill your home with the most heavenly aroma and are especially amazing eaten fresh from the oven while still warm.

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Ingredients (Makes 12)
1 cup milk
55g butter, chopped
3 ¼ – 3 ½ cups flour
1x 7g packet instant yeast
¼ cup white sugar
1 egg

Filling
1 cup brown sugar
1 ½ tablespoons ground cinnamon
115g butter, very soft

Cream Cheese Frosting
¾ cup icing sugar
13 tablespoon cream cheese
1 teaspoon vanilla
1 tablespoon of milk

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Method
Heat milk & butter in the microwave (about 1 and a half minutes) or until the butter is at least partially melted. Stir using a small whisk, and set aside.

In the large bowl of your stand mixer (using the paddle attachment), mix together 2 cups of the flour, the yeast and the white sugar. When the milk mixture is warm but not hot, add it to the flour mixture along with the egg and beat for about 1 minute, or until well combined. Switch to the dough hook attachment and add remaining flour, half a cup at a time, until the dough just leaves the sides of the bowl (it should be very soft and slightly sticky). Continue with the dough kneading for another 5 minutes. Turn dough onto a floured surface and let rest while you make the filling.

To make the filling, ensure butter is soft and mix in the brown sugar and cinnamon until you have a paste.

To assemble, roll the dough into a large rectangle (around 30cm x 35cm) and spread brown sugar mixture evenly over the surface. Roll up from the longer side of the rectangle and pinch the edges to close. Score the roll into 12 equal pieces and then cut into rolls (dental floss can work well here!!).

Place into a 23cm by 33cm (or similar) pan that has been sprayed with cooking oil, cover with a clean tea towel and let the dough rise in a warm place for half an hour. Set oven to 180°C.

When the rolls have finished rising, bake for 15-20minutes or until light golden brown.

Make the icing by beating all ingredients together until smooth. Drizzle rolls with icing while still warm. Enjoy!

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Adapted from the ‘Everyday Cinnamon Rolls’ recipe on ourbestbites.com

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Notes:
– These rolls can be frozen at almost any point (before rising, after rising or when finished) and keep well in the freezer when covered in cling wrap and foil – then you have a delicious treat in a heart beat!
– If you don’t have a free standing mixer, use handheld beaters to combine the dough initially and then knead the dough by hand for around 7 minutes.