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Recipe

Apple pie

Sink your serving spoon into this buttery, crumbly crust and pull out a large scoop of warm stewed cinnamon - perfect served with fresh ice-cream or cream.

2014年5月29日2:00pm
  • 30 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Filling
  • 6 medium granny smith apples, peeled, cored, sliced
  • 1/2 cup water
  • 1/4 cup sugar, plus 2 tsp extra
  • 1 lemon, finely grated zest
  • 1/2 teaspoon ground cinnamon
  • 1 egg white, lightly beaten
Apple pie
  • 2 1/2 cup plain flour
  • 3/4 cup caster sugar
  • 1/2 cup almond meal (ground almonds)
  • 250 gram butter, chilled, chopped
  • 1 egg
  • 2 tablespoon water

Method

Apple pie
  • 1
    Sift flour into a large bowl. Stir in sugar and almond meal. Rub in butter using fingertips, until mixture resembles breadcrumbs.
  • 2
    Add egg and enough water to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic wrap. Chill for 30 minutes.
  • 3
    To make filling: In a large saucepan, combine fruit with water, sugar, zest and cinnamon. Bring to the boil. Reduce heat. Simmer, covered, for 4-5 minutes until almost tender. Drain excess liquid. Allow to cool.
  • 4
    Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease a 25cm pie plate.
  • 5
    Roll out 2/3 pastry between 2 sheets baking paper until 0.5cm thick. Ease into pie dish. Trim and decorate edges. Prick base with a fork. Place pie dish on a baking tray. Bake for 10 minutes. Cool. Spoon filling into pastry case.
  • 6
    Roll out remaining pastry until large enough to cover pie. Blush pie edges with egg white. Cover with pastry, trimming edges.
  • 7
    Brush top with egg white and sprinkle with sugar. Cut slits in pastry to allow for steam to escape. Bake for 10 minutes. Reduce heat to moderately slow, 160°C (140°C fan-forced).
  • 8
    Bake for a further 20 minutes until golden. Serve warm in wedges.

Notes

Tips: Use pastry trimmings to decorate top of pie. If desired, use 1/2 fresh pears and apples.

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