This delicious pudding pie uses the best of local and seasonal produce; apples, saffron honey and hazelnuts which are are accessible ingredients that can be enjoyed for many months.
Prep: 15 mins
Cook: 40 mins
250 ml (1 cup) grapeseed oil, plus extra for greasing
1 kg apples, such as Granny Smith, core removed, cut into 3mm slices
1 cup brown sugar
1 tsp vanilla bean paste
150 g (1 cup) plain flour, sifted
1/3 cup skinless hazelnuts
Icing sugar, to dust
Saffron honey and creme fraiche, to serve
Preheat the oven to 180°C. Grease and a 1.5-2 litre (6-8 cup) pie dish. Layer the apples in the pie dish.
Whisk the sugar and eggs and until thickened slightly. Add the oil and vanilla, beating until well combined. Fold in the flour and good pinch of salt to combine. Pour the batter onto the apples to cover. Scatter over hazelnuts.
Bake in the oven for 40 minutes or until a skewer inserted comes out clean. Remove and set aside to cool for 10 minutes before serving.
Dust with icing sugar, drizzle with saffron honey and serve with creme fraiche.
Would you like to pair this with a winter warming main dish? See here for Slow Cooked Beef Poutine with Gooey Raclette