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Signature Dish: Special Apple Pie


[box]This is a Signature Dish competition entry by hunhun007. A great twist on an apple pie and a clever way to use up both parts of the eggs! – Matt[/box]

This is My Signature Pie. It is family recipe and for it to be perfect you need to add Love into the mix. Try it and you will love it. Enjoy!

Serves 20

  • 350g of plain flour
  • 3 tsp of baking powder
  • 2 tsp of vanilla sugar
  • 250g of unsalted butter or margarine
  • 6 eggs – yolks and whites separated
  • 1kg of apples
  • 250g of icing sugar
  • Cinnamon (to taste)


Mix flour, baking powder, vanilla sugar and butter (ideally all will be at room temp). After pastry starts to form add 6 yolks, 1 at the time. Mix together and form into a ball, cover with cling film and put in the fridge.


Peal all the apples then use a grater to shred into small pieces. Once ready put into a sieve and press out any excess juice.

Preparation for meringue

Take a flat baking form or roasting tin and spread some butter into it. Remove ¾ of the pastry, leaving the rest in the fridge, and roll flat and place at the bottom of your baking tin. Fill with apples, making sure that they are not very wet and juicy. Sprinkle cinnamon on top.


Put 6 whites into a mixing bowl and mix until firm, about 5 minutes. Add the icing sugar and continue to mix until extra firm. Place on top of the cinnamon apples.


Take the remaining ¼ of leftover pastry; split into tiny pieces, using a grater if you like, and put crumbles on top of meringues.

Bake at 220°C for about 20 minutes, reduce the temperature to 180°C, and cook for a further 10 minutes.

Allow to cool, before adding a little bit of icing sugar on top to make it look even nicer!

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