ZEST-LICIOUS

With cooler nights ahead, these mouth-watering desserts are truly a treat!

- Karen Buckley

LEMON APPLE DISH PIE

SERVES 6 PREP 45 MINS COOK 30 MINS

• 125g butter, melted

• ¼ cup caster sugar

• 1 egg, lightly beaten

• 1½ cups self-raising flour

• ⅓ cup almond meal

• 2 tbsp flaked almonds

icing sugar, thick vanilla custard, to serve

FILLING

• 770g Apple Slices Pie Fruit

• ¼ cup caster sugar

• 3 tsp finely grated lemon zest

1 Lightly grease a 22cm ovenproof pie dish.

2 Whisk butter, sugar and egg in a large bowl until combined. Add flour and almond meal. Stir until combined. Turn out onto a lightly floured clean surface. Shape into a flat disc. Wrap one-third of the pastry in plastic wrap. Freeze until firm.

3 Press remaining pastry over base and up side of pie dish. Refrigerate for 20 mins.

4 FILLING Drain apples. Pat dry with paper towel. Combine apples, sugar and lemon zest in a medium bowl. Spoon filling into pastry case.

5 Coarsely grate reserved frozen pastry. Sprinkle over filling. Scatter over almonds.

6 Cook in a 180°C preheated oven for about 30 mins, or until pastry is golden. Stand pie for 20 mins.

7 Dust with icing sugar. Serve with custard.