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How To Make Jamaican Apple Pie With The Otaheite Apple
My favorite Jamaican girl Loi Renee Letts asked me how to make an Otaheite apple pie and if I can use applesauce in it. I apologise for the lack of original photos in this hub.
Making Otaheite apple pie is different from making the American type apple pie because our apples are more water and fiber than starch and sugar. About 90% water. I learned the hard way last summer when I tried to make the apple pie the regular way, turned out to be apple soup.
Here I will share two ways to make the Otaheite apple pie.
The Traditional Pie
1 dozen nice sized apples (the apples this season are really tiny so three dozen will suffice)
2 cups sugar
2 level tablespoons corn starch
1 teaspoon cinnamon
a pinch of salt
a preprepared pie crust.
What I did was a cut the apples in bite sized pieces, throwing out the seeds. In a saucepan place apples, sugar, cinnamon and a pinch of salt on medium flame. Cover. The sugar will melt and the water from the apples will form the sauce. However, if apples are too dry add water at your discretion. When the apples are stewing nicely add about 1/2 cup of apple sauce. Turn flames off. In a little water dissolve the cornstarch and mix into the apples. Pour into your prepared pie crust and cover with top crust layer and slit or make holes with a fork.
Bake at 350 degrees for 45 minutes to one hour or until the crust is nice a golden brown.
The Open Pie
This one is my personal creation after the disaster last year. I made the horrible mistake of following some recipe I saw in a Jamaican cook book.The open pie is more like a tart.
1 dozen large apples or 3 dozed miniature apples
2 cups sugar
1 teaspoon cinnamon
1 heaping teaspoon corn starch
3 tablespoons lemon juice or more for tartness (to your taste and totally optional)
2 dozen whole wheat crackers
3 tablespoons sugar
3 tablespoons melted butter
Method: Wash and shred apples using the shredder on the grater tool. In a saucepan pour shredded apples along with any juice that came out while being shredded. Add sugar, cinnamon and salt. Stir and cook on medium for about 10 minutes. In a little water dissolve corn starch and stir into apples. If too thick add a little water. Turn flames off and let cool slightly.
In a food processor or with your hand mash crackers until resemble course bread crumbs or small pebbles. Mix in sugar and melted butter. Pat the crackers mixture into a pie pan. Pack it tightly and bake for 10 minutes to set. Pour your filling into crust and sprinkle with a little cinnamon and bake on 350 degrees until the filling is firm to the touch.
The crumble top crust
You can use any of the above filling or experiment with your own. The secret with the filling for the otaheite is to use some cornstarch to thicken. Start out with little or no water and see what happens. Sweeten to your taste also.
1 cup old fashion oats
1/4 cup crushed or sliced almonds
2 heaping tablespoons sesame seeds
1/4 cup sugar
3 tablespoons butter
1 teaspoon cinnamon powder
Combine all dry ingredients. Leave out the butter until you are ready with the filling.
In a pie dish add your filling and get ready to top. The filling must not be too watery or the crubmle will absorb the liquid. When you have placed your filling in your dish melt the butter and slowly drizzle into your crumble mixture all the while stirring to combine. When you are comfortable that the mixture is fully coated with the butter, sprinkle on top of the filling pat gently to compact the crust. Bake in a preheated oven at 350 degrees until crumble is golden brown or firm to the touch.
If you wish you can use a pie crust at the base of the pie which will help to hold the filling, depending on how much you like crusts.
You may increase the crumble ingredients depending on the size of the pie.