2 Cosmic Crisp® apples, peeled and diced into 1cm cubes
25g unsalted butter
40g brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of flaky sea salt
1 tsp vanilla bean paste
2 tsp cornflour
1 tbsp water
1 tsp lemon juice
Rice Paper Pastry
6 rice paper sheets
50g unsalted butter, melted
2 tbsp raw sugar
To Serve
Vanilla ice cream, to serve
Directions
Enjoy classic apple pie flavours in a quick, crispy, handmade pie with buttery, cinnamon-spiced Cosmic Crisp® apples, baked to a golden crunch.
Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
Melt the butter in a frying pan over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, salt and vanilla. Cook for 6–8 minutes, stirring occasionally, until the apples are just tender.
Stir together the cornflour and water until smooth. Add to the apples and cook for 1–2 minutes until the filling is thick and glossy. Stir through the lemon juice and leave to cool completely.
Dip one rice paper sheet into warm water for 2–3 seconds until just pliable. Place onto a clean tea towel and lightly brush with melted butter. Dip and butter a second sheet, placing it directly on top.
Spoon about 2 tablespoons of the cooled apple filling onto one half of the rice paper, leaving a 2cm border. Fold over the curved edge, fold in the sides, then roll over to completely enclose the filling. Press gently to seal.
Repeat with the remaining rice paper and filling.
Brush both sides generously with the remaining melted butter. Place onto the prepared tray and sprinkle with the raw sugar.
Bake for 30–35 minutes, turning halfway through, until deeply golden, blistered and crisp.
Leave to cool for 5 minutes before serving warm with vanilla ice cream.
Servings
3
Ingredients
Apple Filling
2 Cosmic Crisp® apples, peeled and diced into 1cm cubes
