Discover four ways to try South African apple with these delicious recipes. Available in UK supermarkets from now until October, there’s no better time than now to sink your teeth into a fruit-filled dishes.
1 Apple of Your Eye Pie
The definitive recipe for the perfect apple pie- with scrumptious South African Golden Delicious and Granny Smith apples, this flavour duo creates an exciting and scrumptious flavour combination.
For the pastry:
350g plain white flour
Pinch of salt
2tbsp icing sugar
175g chilled butter, cut into pieces
2tbsp beaten egg (reserve the remainder) 4tbsp chilled water
For the filling:
3 South African Granny Smith apples
2 South African Golden Delicious apples 2tbsp lemon juice
120g caster sugar, plus extra for sprinkling
1 Sift the flour, salt and icing sugar into a large mixing bowl. Rub in the chilled butter until the mixture looks like fine breadcrumbs. Add the egg and water to the mixture, stirring them in with a round-bladed knife. Draw the dough into a ball and knead lightly for a few moments on a lightly floured work surface. Wrap and chill for 15 minutes.
2 Roll out half the dough on a lightly floured surface and use to line a metal 20cm deep pie dish. Roll out the rest to form the lid, cutting 2-3 slits in the pastry to allow steam to escape.
3 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6 and preheat a metal baking sheet. Peel, core and thinly slice the apples. Toss them in the lemon juice, then layer them into the pie dish, sprinkling them with the caster sugar as you go. Make sure that the top layer is apple, not sugar – or this could make the pastry lid soggy.
4 Dampen the pastry rim with a little water, then position the lid on top. Press the edges together to seal, then use your fingertips to crimp them together. Cut out leaves from the pastry trimmings and place on the pie. Brush the pie with the reserved beaten egg.
5 Transfer the pie to the oven, baking it on the preheated baking sheet. After 10 minutes reduce the temperature to 180°C, Fan Oven 160°C, Gas Mark 4 and bake for a further 20 minutes. Serve, sprinkled with caster sugar.
2 Granny Smith’s Famous Apple Scones
These apple scones are best devoured while they’re still warm, topped with clotted cream and warm poached apple slices for the ultimate finishing touch.
450g self-raising flour
Pinch of salt
110g butter, chilled and diced
150g caster sugar, plus extra for sprinkling 4 South African Granny Smith apples Pinch of ground nutmeg or cinnamon
1 large egg
Approx. 280ml milk
Clotted cream, to serve
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat (this helps to give your scones extra lift).
2 Sift the flour and salt into a large mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in 100g sugar.
3 Peel and core the apples, chop half of them and stir into the scone mixture. Slice the remaining apples thinly and put them into a saucepan with the remaining 50g sugar, a pinch of nutmeg or cinnamon and 100ml water. Heat and simmer until tender – about 10 minutes.
4 Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough to the rubbed-in mixture to make a soft (not sticky) dough – there will be some liquid left. Bring the dough together.
5 Knead the dough lightly on a floured work surface for a few moments. Wrap in cling film and chill for 10-15 minutes, though no longer, as you don’t want the dough to be icy cold and tricky to roll.
6 Use a lightly floured rolling pin to roll out the dough to about 3cm thick. Use a 5cm plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.
7 Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg and milk mixture. Immediately transfer to the oven and bake for 15-18 minutes towards the top of the oven, until well-risen and golden brown. Cool a little, then serve with the poached apples and clotted cream.
3 Pink Lady’s Favourite Chicken Salad with Butternut Bites
This main-course salad ticks all the boxes for a healthy meal – and it tastes heavenly.
For the salad:
300g prepared butternut squash, cut into chunks 1tbsp olive oil
Pinch of cumin seeds or chilli flakes (optional) 30g whole hazelnuts
80g bag spinach, watercress and rocket salad 1 South African Pink Lady apple
250g roast chicken, torn into pieces
For the dressing:
3 tbsp olive oil
2tbsp lemon juice
1tsp Dijon mustard
Pinch of caster sugar
Salt and freshly ground black pepper
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put the butternut squash into a roasting tin, add the olive oil and toss to coat. Roast for 20 minutes. Turn the butternut squash chunks over, sprinkle with the cumin seeds or chilli flakes (if using) and add the hazelnuts. Roast for 3-4 more minutes.
2 Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard and sugar. Season with a little salt and pepper.
3 When the butternut squash is almost cooked, share the salad leaves between 2 serving plates. Core and slice the apple and arrange on the salads with the roast chicken. Scatter the hot butternut squash and hazelnuts on top.
4 Serve at once, drizzled with the dressing.
4 South African Energy Bowl
This bowl of good-for-you foods is perfect for an energy-boosting light lunch. Made with chunks of South African Packham or William pears and Pink Lady apples, along with cooked quinoa, avocado, chunks of Red Leicester cheese and a few whole almonds, it’s ideal for a power-packed bite.
100g red and white quinoa (or just use white)
Pinch of salt
1 South African Pink Lady apple, cored and sliced
1 South African Packham or William pear, cored and sliced
1 ripe avocado, peeled, pitted and sliced
100g Red Leicester cheese, cut into chunks
60g whole almonds
A few pomegranate seeds
1 Rinse the quinoa, put it into a saucepan and cover with double the volume of cold water. Add a pinch of salt and cook gently for 10-15 minutes until tender. Drain in a sieve or colander and rinse with cold water to cool quickly.
2 Share the quinoa between 2 serving bowls and arrange the apple, pear and avocado slices on top with the cheese and almonds.
3 Sprinkle with pomegranate seeds, then serve.
All recipes courtesy of the South Africa tourism board. See here for more.