Sometimes made with more of a shortcrust pastry that’s rolled out, this popular Irish dessert is a cross between pie and cake. For our Ontario version, we’ve used a softer biscuit-like dough that is patted into shape, and we’ve sweetened our apples with Ontario maple syrup. Serve with softly whipped cream scented with a touch of Irish whiskey if you like.

Preparation Time: 30 minutes
Cooking Time: 40 to 60 minutes
Serves 6 to 8

2 cups (500 mL) cake-and-pastry flour
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 cup (125 mL) cold unsalted butter, in bits
2 eggs
1/3 cup (75 mL) cold milk (approx.)
3 Ontario Cooking Apples, peeled and coarsely cubed
3 tbsp (45 mL) Ontario Maple Syrup
1/4 tsp (1 mL) ground cloves
1 tbsp (15 mL) milk

Sift flour, sugar and baking powder into large bowl; cut in butter until like coarse meal. Make a well in centre; beat 1 of the eggs with fork and add to well with 1/3 cup (75 mL) milk. With a wooden spoon, stir until dough is soft and sticky but not forming a ball, adding a bit more milk if necessary. Dough will be quite rough.

With well-floured hands, transfer half of the dough to buttered 9-inch (23 cm) pie plate. Pat evenly onto bottom and sides of plate. Scatter apple chunks over dough; drizzle with maple syrup and sprinkle with cloves.

Beat remaining egg with remaining 1 tbsp (15 mL) milk; brush some around edge of dough. Sprinkle large dinner plate with flour; pat remaining dough onto plate with floured hands. Invert over apples, pressing edges of crusts together with floured tines of fork. (Don’t worry if top breaks up; just patch it and it will look fine after baking.) Make 1 slit in top for steam to escape; brush liberally with egg glaze. Bake in 350°F (180°C) oven for 40 to 50 minutes or until golden and apples are juicy and tender when pierced with tip of knife. Serve warm.

Nutritional Information:
1 Serving (when recipe serves 8):
  PROTEIN: 5 grams
  FAT: 14 grams
  CARBOHYDRATES: 48 grams
  CALORIES: 338