Recipe by Chef Lynnie
This pie is to die for and is also a great way to get rid of any old apples sitting in the fruit bowl.
- 100 g butter
- 200 g plain flour
- 1⁄2 teaspoon salt
- 4 tablespoons water
- 2 tablespoons flour
- 2 tablespoons soft brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 800 g apples, peeled
- lemon juice (optional)
- 1 egg, beaten
Directions See How It's Made
- Pre-heat oven to 230 degrees C and grease a pie dish.
- In a food processor, process butter and flour until fine breadcrumbs form.
- Transfer mixture to a large bowl and at salt. With a fork work in the water a tablespoon at a time until the mixture forms a dough and cames away from the sides of the bowl.
- Leave dough to rest for 20 minutes in a cool place.
- Meanwhile quarter and slice apples and in a separate bowl mix flour, sugar, cinammon and nutmeg.
- Take pastry and cut into two unequal pieces. Roll the larger piece out to fill the pie dish.
- Sprinkle half the spice mixture on the bottom of the pastry and fill the dish up with apples. Piling them high in the middle.
- Sprinkle the remaining spice mixture over the top and sprinkle with a little lemon juice (optional).
- Roll out the rest of the pastry and cover the pie pressing down the edges and sealing with a little beaten egg.
- Glaze the pie with some more of the egg and cut a slit in the top.
- Bake in the pre-heated oven for 10 minutes.
- Remove from the oven and glaze a second time. Turn oven down to 180 degrees C and return pie to oven.
- Bake for another 25 minutes glazing a third time if you like.
- Serve on its own or sith lashings of whipped cream.