Parev – Judaism containing neither meat, nor milk products, and so fit for use with either meat or milk dishes.
Ingredients:
1 Tin Pie Apples
1/2 cup flour
1/2 cup sugar
1 egg
1/2 cup oil
2 teaspoons Baking Powder
Raisins
Apricot Jam
Optional: Cinnamon sugar
Method:
Grease pie dish (I used a too big a dish – use a smaller one).
Place apples on bottom.
Dot with apricot jam and raisins and I sprinkled a good sprinkle of sugar and cinnamon.
Mix together flour, sugar, baking powder and oil (you will get a funny whitish mixture).
Beat in the egg and mix thoroughly.
Spread mixture over the apples covering all over – not easy to spread – I used a spatula to help.
Again optional, I sprinkled more cinnamon and sugar over but just a touch – added to the crispiness.
Bake at 150C for 45 minutes or till golden and crisp (in this picture, I have to confess that I left it in longer, but it didn’t affect the taste at all – only colour).
Serve with Orley Whip if Kosher, or Parev ice cream as I did last night.
Today at lunch I warmed some up and poured custard over.
It was amazing and crispy. Enjoy, I certainly did as did my guests last night 👍🌹
Prepared, tried and tested by: Hannah Frank Witt
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