Ninja Air Grill Grilled Apple & Raspberry Pie
PREP: 20 MINUTES
PREHEAT: APPROX. 8 MINUTES
COOK: 28 MINUTES
COOL: 20 MINUTES
MAKES: 8 SERVINGS
- Juice of 1 lemon
- 1.9L cold water
- 8 Granny Smith apples, peeled, cored cut in quarters, divided
- 360g raspberries, rinsed
- 60g plus 1 tablespoon dark brown sugar, divided
- 60g plus 1 tablespoon granulated sugar, divided 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3 tablespoons all-purpose flour
- 120g apple sauce
- 1 frozen pie crust, defrosted
- Ice cream, optional, for serving
Combine lemon juice, water, and apple slices in a bowl. Let slices soak for 10 minutes, then remove them from the water and pat very dry.
Insert grill plate in unit and close lid. Select GRILL, set temperature to MAX, and set time to 8 minutes. Select START/STOP to begin preheating.
While unit is preheating, dice 8 of the apple slices; set them aside. In a mixing bowl, toss remaining slices with 1 tablespoon dark brown sugar and 1 tablespoon granulated sugar, covering all slices evenly.
When the unit beeps to signify it has preheated, place slices tossed with sugar on the grill grate and cook for 8 minutes. Do not flip slices during grilling.
Meanwhile, combine raspberries, remaining dark brown sugar, remaining granulated sugar, cinnamon, ginger, flour, apple sauce and diced apples in a mixing bowl.
When cooking is complete, gently fold grilled apples into the ingredients in the mixing bowl.
Pour mixture into the Ninja multi-purpose pan (or a 20cm baking pan), spreading evenly. Lay pie crust over the top and pinch around the edges to ensure it adheres to pan. Using a knife, cut several Xs in the dough so steam can escape during baking.
Remove grill plate from unit. Select BAKE, set temperature to 180°C, and set time to 20 minutes. Select START/STOP to begin preheating.
When the unit beeps to signify it has preheated, place pan directly in pot. Close lid and cook for 20 minutes.
When cooking is complete, allow pie to cool for 20 minutes before serving warm with ice cream, if desired.
TIP: For an extra-golden crust, brush before and during cooking with 60ml heavy cream mixed with an egg yolk.