Prep 1 hr
Cook 50 mins
I loooove apple pie, and this is the recipe that I pretty much grew up on as a kid...i remember standing in the kitchen helping mum and eating all the left-over bits of pastry! There is a bit of time and effort involved, mainly in the rolling and baking of the pastry, but that's part of the fun, plus it tastes so much sweeter when you know that your hardwork has created this yummy pie! It can be served hot or cold, and tastes really good with vanilla icecream!
- 1 cup plain flour
- 1⁄2 cup self-raising flour
- 1⁄4 cup cornflour
- 1⁄4 cup custard powder
- 1 tablespoon caster sugar
- 125 g butter, chopped
- 1 egg yolk, lightly beaten
- 1⁄4 cup water, approximately
- 800 g stewed apples (or alternatively use 1x800g tin pie apple)
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon finely chopped lemon rind
- 100 g sultanas (optional)
- 1 egg white, lightly beaten
- 1 tablespoon caster sugar, extra
- 1 teaspoon ground cinnamon, extra
- Sift the flours and custard powder into a large bowl; add the sugar.
- Rub the butter into the mixture using fingertips until it resembles fine breadcrumbs (this can be done in a food processor).
- Add the egg yolk and enough water to create a firm dough.
- Turn dough out onto a lightly floured surface and knead lightly until smooth. Cut the dough roughly in half (make one half slightly larger), roll into balls, cover in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 180°C.
- Roll out the larger half of the pastry onto a lightly floured surface until large enough to line a pie plate (20cm base measurement). Turn the pastry into the pie plate, smoothing out any air bubbles. Trim the edges with a sharp knife.
- Use a fork to prick the pastry base. Bake in the oven for 10 minutes. Remove and allow to cool.
- Increase oven temperature to 190°C.
- Meanwhile, to make the filling, combine the apple, sugar, cinnamon, lemon rind and sultanas, if using, in a medium bowl and mix well.
- Spoon the filling evenly into the pastry case.
- Roll out the remaining pastry on a lightly floured surface large enough to for the pie top.
- Brush the edges of the pastry case with the egg white and cover the filling with the pastry top. Press the edges together firmly to seal and trim off any excess pastry with a sharp knife. Cut two small slits in the top of the pie to allow steam to escape while cooking.
- Roll out the leftover pastry scraps and cut out 3-4 leaf shapes. Use a skewer to draw the veins. Brush the back of the leaves with egg white and place in the centre of the pie top.
- Brush the entire pie top with egg white. Combine the extra castor sugar and cinnamon and sprinkle evenly over the pie.
- Bake for 20 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until the pie is golden brown.
- Allow the pie to cool slightly before cutting.
- Serve with cream or ice-cream.