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Mix flour, Horlicks, vanilla and salt into a bowl.
Cut the butter into small cubes and add to flour mixture.
Beat egg and add ¾ of it to the flour mixture (save the rest for the top).
Mix the butter and flour mixture (easier with a wooden spatula).
Knead to form the dough - keep kneading until tight.
Pat to flatten dough (3 cm thick), refrigerate for ~1 hour.
Dice apples into bite-size slivers.
In a large mixing bowl, combine apple, raisins, Horlicks, brown sugar, lemon juice and half of the semolina.
Mix well and allow the flavours to blend, stir well till mixed.
Butter a 9” round springform cake/pie pan.
Press dough to line the pan bottom and slides with about ¾ of the dough.
Cover the bottom with the remaining semolina.
Add the filling, leave juices out as much as possible.
On a lightly-floured surface, roll out the remaining dough about ½ cm thick.
Cut dough into strips and layer them over the apple pie. Weave criss-cross and layer.
Use the remaining dough to make the edges a bit higher.
Use the remaining egg to coat the dough strips.
Bake the pie at 190°C, just below the middle of your oven for approx. 50 mins.
Cool and serve warm. Enjoy!