Ingredients
The following ingredients have 8 Servings
- 10 medium apples (1.5kg)
- 1/2 cup (125ml) water
- 1/4 cup (55g) caster (superfine) sugar
- 1 teaspoon finely grated lemon rind
- 1/4 teaspoon ground cinnamon
- 1 egg white
- 1 tablespoon caster (superfine) sugar, extra
- 1 cup (150g) plain (all-purpose) flour
- 1/2 cup (75g) self-raising flour
- 1/4 cup (35g) cornflour (cornstarch)
- 1/4 cup (30g) custard powder
- 1 tablespoon caster (superfine) sugar
- 100 grams (3 ounces) cold butter, chopped coarsely
- 1 egg yolk
- 1/4 cup (60ml) iced water
Instruction
- Process dry ingredients with butter until crumbly. Add egg yolk and the water; process until combined. Knead on a floured surface until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
- Peel, core and slice apples thickly. Place apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until apples soften. Drain; stir in sugar, rind and cinnamon. Cool.
- Preheat oven to 220°C/425°F. Grease a deep 25cm (10-inch) pie dish.
- Divide pastry in half. Roll one half between sheets of baking paper until large enough to line dish. Lift pastry into dish; press into base and side. Spoon apple mixture into pastry case; brush edge with egg white.
- Roll remaining pastry until large enough to cover filling; lift onto filling. Press edges together; trim away excess pastry. Brush pastry with egg white; sprinkle with extra sugar.
- Bake pie for 20 minutes. Reduce oven to 180°C/350°F; bake for a further 25 minutes or until golden brown.
