悠長夏日，假日的下午吃着茶點配着紅茶，就是最好的節目了。這個蘋果批餅底用牛油與消化餅混合而成，不需要搓麵粉省卻許多步驟。青紅蘋果的酸甜混合，配着玉桂與提子乾的甜和鮮檸檬的酸，鹽在這裏有畫龍點睛的作用。煮蘋果醬的時候空氣中散發着酸甜的香氣，嚮往着一抹夏日的美好午後時光，真的是未食先興奮！
焦糖檸檬蘋果枇（6吋批）
材料：
200克無鹽牛油
麥維他消化餅乾約12塊
青蘋果2個
紅蘋果2個
片糖2整片
黑提子乾2小盒（每盒約20-25克）
檸檬2個
黄砂糖4湯匙
玉桂粉 少許
鹽 少許
中筋麵粉 1湯匙
Apple and Lemon Caramel Pie (6-inch Pie)
Ingredients:
200 g unsalted butter
McVitie’s Digestive Biscuits 12 pieces
Green Apple 2 pieces
Red Apple 2 pieces
Slab Sugar 2 pieces
Dried Dark Raisins 2 small packs (20 - 25g per pack)
Lemon 2 pieces
Brown Sugar 4 tbsp
Cinnamon Powder a little
Salt a pinch
Flour 1 tablespoon
餅底製法︰
- 把消化餅乾弄碎，2/3牛油放入其中，加入黃砂糖攪拌均勻。
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以少許油塗在焗盤上，把步驟1之成品放到焗盤壓平，做成至少7mm厚的餅底。（最好用易拆式焗盤，會比較容易脫模。）
蘋果醬製法︰
- 所有蘋果去皮切小塊，弄碎片糖。
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倒60毫升水入鍋，煮沸，加入蘋果塊、提子乾、片糖碎、一個檸檬的汁、玉桂粉、鹽、麵粉、餘下的牛油，煮到蘋果變軟，水份收乾，成透明焦糖膠，裹着蘋果和提子乾，即成。
做法︰
- 把蘋果醬倒入餅底，檸檬切片放在蘋果面，把煮蘋果醬的鍋中剩餘的少許糖膠塗在檸檬片面上
- 焗爐調至200度預熱10分鐘，把蘋果批放入焗爐約20分鐘後取出，待完全冷卻，脫模即成。
Steps for the Base :
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Crush the Digestive biscuits into crumbs, add 2/3 of the butter into the crumbs, and mix together with the brown sugar.
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Brush a little oil on the baking tray, put the mixture from Step 1 onto the tray, spread them out evenly until it is 7 mm thick. (It is better to use the disassemble tray for easy removable)
Steps for the Apple Sauce :
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Peel all the apples and cut into small slices, crush the slab sugar into small pieces.
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Put 60ml water into the saucepan and boil, add in the apple slices, dried dark raisins, crushed slab sugar, lemon juice from one lemon, cinnamon powder, salt, flour and remaining butter, cook until the apples become soft, the liquid dried up, forming a transparent caramel paste binding the apples and raisins together.
Steps :
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Pour the apple sauce onto the base, cut the lemon in slices and place on top of the apple sauce, brush the remaining caramel apple sauce from the saucepan over the lemon slices.
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Preheat the oven to 200 degrees for 10 minutes, put the apple pie into the oven and bake for 20 minutes. Take out from the oven and remove from the tray when it is cool.