|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
8 oz White flour
Pinch Salt & cinnamon
¼ lb Softened butter
½ cup White sugar
Whole egg + egg yolk
Grated rind of 1 lemon
½ cup Ground almonds
4 Large granny smith apples
2-4 tsp Granulated sugar for apples
6 tbsp Apricot jam
2 tbsp Water
¼ cup Toasted flaked almonds
Add a pinch of salt and cinnamon to the flour, then sift into a bowl. Create a well in the flour, then add the butter, sugar, egg, rind and ground almonds. Mix well, and then form a ball. Wrap in cling film and refrigerate for 30 minutes.
Peel and slice the apples into small pieces, place in a bowl and sprinkle with lemon juice.
Put out a sheet of parchment paper, then put ½ the dough onto it, then roll out to a circle to fill the pie dish. Lift the parchment to loosen the top layer, flip over, peel off the parchment, then flip into the pie dish & form into pie shape.
Spread 2 tbsp of apricot jam in the bottom of the pie crust. Add the sliced apples, and then sprinkle the apples with sugar.
Roll out the second ½ of the pastry dough, then cut into strips. Layer the strips over the top of the pie in a lattice, and build up the edges with extra pieces of pastry.
Place in preheated oven at 375F for 30 minutes, then place a piece of tin foil with a large circle cut out to protect the edges over top and bake for another 10-15 minutes.
Heat the remaining 4 tbsp of apricot jam and water and strain. Brush over the finished pie and sprinkle with toasted almonds.