Caribbean Pie In The Sky


I love apples, baked, raw, fried, stewed, I could go on, but I think you see the picture.

My mum – caribbean food  home cook extraordinaire – makes a demon apple pie. With a ‘melt in your mouth’ short crust pastry case covering tangy, tart bramley apples which in turn are sweetened with cane sugar, and flavored with essential caribbean spices : cinnamon, cloves and ginger.

The synergy of pastry, apples, and sugar for me is perfect.The smell of the spices divine.  Inevitably I am always sent into a salivating frenzy, and once baked I can never get enough.

No matter where I go to eat, I avidly scan the menu to see if they serve apple pie for dessert. I’m disappointed every time.

Whenever I get the urge I have to make one.  Such a simple recipe, such a wonderful, satisfying taste.

On the 15th January 2010 I tweeted:

‘I have a taste for hot spicy apple crumble, but it must be homemade – so now to the kitchen…ciao everyone.’

One of the replies I received was from Dawn at  @Vanillakitchen
She said simply:

‘spicy apple crumble? you best share that one’

So here it is:



My Caribbean Food Spicy Apple Crumble

For the filling:

1kg Peeled, and sliced cooking apples of your choice(I prefer Bramleys for that wonderful tartness)
60g Brown cane sugar
1/2 tsp Ground cinnamon
1/4 tsp Ground Cloves
1 tsp Ginger

1 tbl spoon water
2 tbl spoons Ginger Wine (I prefer Stones Ginger Wine)

For the Crumble:

200g Plain Flour
50g Oats
80g Butter (make sure it is at room temperature)
100g Brown Cane  sugar

Pre heat oven to 180 degrees centigrade,(around 350 degrees Farenheit)


Place the flour and oats in a large mixing bowl, then roughly chop and add the  butter.
Lightly rub the butter into the flour and oats using your fingertips.
When it has all been incorporated add the sugar and combine with the other ingredients again using your fingertips for best results.

Put aside.

Put the apples, wine, sugar and spices in a large enough pot and cook very gently on a low heat until the apples have cooked down and are soft and translucent.
Spoon the apple mixture into a pie dish.
Sprinkle the crumble mixture evenly on top of the apple, lightly spreading it out with your fingers.
Cook for aprox 30mins or until the topping is golden brown.

Serve warm or cold, with cream, or ice cream.

My Caribbean Food Spicy Apple Crumble – Enjoy:)

Love, Laughter, and Food for All
Angeli x

(photo courtesy of Rockaberry)



2 Responses to “Caribbean Pie In The Sky”

  1. Daphne T on January 16th, 2010 6:12 pm

    I’ve never seen an apple pie recipe using ginger wine – gotta try it. Will let you know how it goes…

    Angeli Says:

    Do let me know what you think!

  2. Karyn on January 16th, 2010 7:26 pm

    Sounds divine. My mouth is watering.
    I suck at math and never learned metrics, a math challenged American. What else is new?

    What is 1 kg apples? How much is that? How much in cups is 60 mg brown cane sugar?

    What about the crumble ingredients in cups?

    Is the ginger wine alcoholic or a product I would find in the Caribbean aisle of an international grocery store?


    Angeli says:
    Thanks Karyn,
    I put this post up quite quickly after the other one – so my weights and measures are not as comprehensive as I normally try to make them – 1kg of apples is just over 2lbs in weight. 60g is about 2 and a half to 3 ozs. There are handy weights and measurement convertors around, perhaps i’ll look into putting one on my blog.
    Now, the ginger wine i’m talking about is normally alcoholic, and you should be able to find it in a well stocked supermarket in the wines and liquors section. The make I use is called ‘stones ginger wine’. I’ve also used locally made ginger wine.
    Thanks for taking the time to comment. Much appreciated. :)