Sunday, March 18, 2012

Classic Apple Pie



Classic apple pie
Serves 8

1.5kg granny smith apples
1/2 teaspoon ground cinnamon
1/4 cup caster sugar
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1 egg, lightly beaten
1 tablespoon demerara sugar
double cream or vanilla ice-cream, to serve
Pastry
1 3/4 cups plain flour
1/3 cup self-raising flour
1/4 cup caster sugar
2 tablespoons custard powder
150g butter, chilled, chopped
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons iced water

1 Make pastry Process flours, sugar, custard powder and butter until mixture resembles breadcrumbs. Add egg yolk, vanilla and water. Process until dough comes together, adding extra water if necessary. Shape dough into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.

2 Meanwhile, peel, quarter and core apples. Cut into thin wedges. Place in a large saucepan. Stir in cinnamon, caster sugar, lemon rind and lemon juice. Cook, covered, over medium heat, for 10 minutes or until apple is just tender, stirring halfway. Set aside for 10 minutes.

3 Preheat oven to 180˚C/160˚C fan-forced. Grease a 4cm-deep, 20cm (base) round pie dish. Roll two-thirds pastry between 2 sheets baking paper until large enough to line base and side of prepared dish (about 32cm). Press pastry into dish. Using a slotted spoon, transfer apple to dish. Discard liquid.

4 Roll remaining pastry between 2 sheets baking paper until large enough to cover filling. Place over filling. Trim edge. Press edges together to seal. Prick top of pie to let steam escape during cooking. Brush with egg. Sprinkle with demerara sugar.

5 Bake for 40 to 50 minutes or until pastry is golden (cover with foil if over-browning). Stand for 5 minutes. Serve with cream or ice-cream.

Recipe Kim Coverdale
Photography Ben Dearnley


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