Apple and date upside-down pie



You'll have this in the oven in 20 mins, and eating it in 45 ...


If you are like me and go from sitting on the couch relaxing to wanting something sweet in a matter of minutes, then you'll love this apple and date upside-down pie - which can be in the oven in 20 mins! I'm not joking, I just finished making and eating this. So if you have friends that call and say they are going to be there within the hour, then this is perfect. And rest assured it's not one of those recipes that it only takes the time limit if you do all the prep first ... I did my prep IN this time as well. My experient worked out so well that I just had to quickly write it down so I could share it with all of you.

I don't know about you but I am OBSESSED with dates at the moment. I have even recently been playing around with them in a stuffing for a rolled beef roast with apples - but that is a recipe for another day!

This recipe is also great if you end up having a million bruised apples that have arrived home after not being eaten in lunches. Honestly, these forgotten apples are the reason why I make most things with apples - because otherwise they are too bruised to do anything else with.

Apple and date upside-down pie

Prep and construction, 20mins
Baking time, 25mins

Pastry:
1/3 cup / 76g butter or margarine (I use marg)
1 1/2 cups of SR flour
1 Tbsp sugar
1/2 cup water

If you don't have time to do the pastry you can also simple use frozen puff pastry cut to the size of your dish.

Filling:
100g pitted dates
2 small or 1 large apple
3 Tbsp brown sugar

Just before serving: 1 Tbsp melted butter, sprinkle of cinnamon

Pre-heat oven to 170°C / 338°F

Firstly get the pastry out of the way. In a food processer throw in your butter, flour and sugar, blending until it starts to form fine breadcrumbs. Then slowly add the water while blending, letting your dough create one large ball by itself ... then your dough is done!

Leave your dough for now and go onto your filling. Take a 24 cm pie dish (you could use a smaller one, but you might just have a lot more filling) and line the dish with a  sheet of baking paper so that it sticks over the sides. We will be using the paper to not only make sure the filling doesn't stick to the bottom but also so we have something to lift the pie out with easily. So don't stress about having a lot of paper hanging over the ede - we want this. Cut your dates into chucks (I cut them into four), then peel and core your apples before slicing them into thinish pieces.

Now to put your pie together. Sprinkle the brown sugar on the bottom, add the dates and then start laying the apples on top. Now you will have to put some apple slices on top of others but that is ok!

Knead the dough for 30 or so secs on a floured surface before rolling it out to the size of the dish. The shape doesn't need to be perfect - even if it's a little bigger that's ok because you'll push it in the dish to fit. Place the pastry on top of your filling, pushing it down slightly into the dish (especially around the sides) because you want the pastry to add like a lid - sort of cooking the apples while in the oven. So you don't want there to be any space around the edges where the air will escape.

Pop in the oven for 25 mins or until golden brown. Once ready, place a dish on top of the pie dish and turn upside down so that the pastry is sitting on the plate. Slowly pull back the baking paper to reveal your upside-down pie.

While still warm drizzle over the melted butter and sprinkle with cinnamon. I think the melted butter makes it just that little bit more moist, and adds lovely flavour. This cheats version of a pie is best served hot with custard (if for dessert) or cream if for morning / afternoon tea.

Enjoy!
Steph xo