An apple a day………
Even though apples are kind of out of season and the ones in the shops are really not too wonderful to just eat by themselves they’re great for cooking. Pies, puffs, cakes, muffins, cupcakes………..whatever you want. So in order to use up all those apples you seemed to have bought in the last shop (or that might just be my own mistake this week!) you can use them to make this wonderful recipe from Taste.com.au. Who could say no to this delicious apple pie?!
- Melted butter, to grease
- 190 g (1 1/4 cups) plain flour
- 190 g (1 1/4 cups) self-raising flour
- 2 Tbsp caster sugar
- 1/2 tsp salt
- 200 g chilled butter, chopped
- 1 egg, separated
- 80 ml (1/3 cup) iced water
- 1.5 kg Granny Smith apples, peeled, cored, cut into 1.5cm-thick slices
- 55 g (1/4 cup) caster sugar, extra
- 2 Tbsp plain flour, extra
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp ground cinnamon
- 1 vanilla bean, split lengthways
- 3 tsp white sugar
- Double cream or vanilla ice-cream, to serve
- Brush a round 5 cm deep, 2o cm (base measurement) pie dish with melted butter.
- Place the combined flours, caster sugar, salt and butter into a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just starts to come together.
- Roll two thirds of the pastry on a lightly floured surface to a 28 cm diameter disc. Line the prepared dish pastry and trim excess. Cover and place in fridge to rest for 30 mins.
- Preheat the oven to 200 degrees. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and the seed from the vanilla bean in a bowl. Lightly whisk egg white in a bowl. Brush the inside of the pastry case. Place apple mix in the pastry case.
- Roll out remaining pastry on a lightly floured surface to a disc large enough to cover the top of the pie and to hang over the sides a bit. Press the edges together to seal the pie. Brush top with egg white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to escape.
- Bake for 20 mins. Reduce temperature to 180 degrees and bake for a further 30 mins or until the pie is nice and brown on top. Set aside for 10 mins to cool before serving. Serve with cream or ice cream.