• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Short crust pastry
  • 200g plain flour, sifted
  • 50g icing sugar, sifted
  • 1/8 tsp salt
  • 110g butter, diced
  • 2-3 tbsp or just enough icecold water
  • Filling
  • 100g butter
  • 90g castor sugar
  • 2 eggs
  • 80g plain flour
  • 7g cocoa powder
  • 1/4 tsp ground cinnamon powder
  • 75g coarsely chopped walnuts
  • 1 green apple
  • 1 tsp lemon juice
  • Topping
  • 25g coarsely chopped walnuts


  1. Sift flour and icing sugar into a mixing bowl. Add in salt to mix. Gradually blend in butter with a fork until the mixture resembles fine breadcrumbs.
  2. Stir in water and mix well into a dough. Wrap up dough in cling film wrap and chill in the refrigerator for 30-40 minutes before rolling out. Cut the rolledout pastry to fit four 11cm fluted pie pans.
  3. Prick with a fork and chill in the refrigerator for 30-40 minutes. Bake blind at 190°C for 10-15 minutes.
  4. Leave to cool completely.
  5. For the filling: Peel and shred apple and add lemon juice to mix. Leave aside. Cream butter, sugar and eggs until light. Fold in sifted flour and cocoa powder.
  6. Stir in shredded apple, cinnamon powder and chopped walnuts. Mix till well blended.
  7. Pour filling mixture onto the prepared pie pans and spread evenly with a spatula. Sprinkle chopped walnuts on top and bake in preheated oven at 180°C for 25-30 minutes or until golden brown and cooked through.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *