Serves 8Cooking time:
More than 1 hourCourse: DessertFavourite flavours: Cakes/baking
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plain flour, 2½ cups
caster sugar, ¾ cup
almond meal, ½ cup
cold butter, 250g, chopped
egg, 1, lightly beaten, plus 1 extra, beaten
plain custard, to serve
Granny Smith apples, 5, peeled, cored, sliced
water, ½ cup
sugar, ¼ cup, plus 2 teaspoons extra
ground cinnamon, ½ teaspoon
lemon, 1, finely grated zest
- Sift flour into a large bowl. Stir in sugar and almond meal. Rub in butter using fingertips until mixture resembles breadcrumbs.
- Add egg and enough water to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic wrap. Chill 30 minutes.
- FILLING: In a large saucepan, combine apple, water, sugar, cinnamon and zest. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4-5 minutes, or until almost tender. Drain excess liquid. Cool.
- Preheat oven to hot, 200°C. Lightly grease a 25cm round pie dish.
- Roll out 2/3 pastry between 2 sheets baking paper to a 5mm thick round. Ease into pie dish. Trim edges. Prick base with a fork. Place pie dish on a baking tray. Bake 10 minutes. Cool. Spoon filling into pastry case.
- Roll out remaining pastry until large enough to cover pie. Brush pie edges
with extra egg. Cover with pastry, pressing edges together to seal (pinch edges decoratively or press with a fork). Cut out leaf shapes from any leftover dough scraps. Arrange leaves over top.
- Brush top with remaining egg and sprinkle with extra sugar. Cut slits in pastry to allow steam to escape. Bake 10 minutes. Reduce oven to moderately slow, 160°C.
- Bake a further 20-25 minutes, until golden. Serve warm, in wedges, with custard.
- Instead of all apple, you could use 3 small apples and 2 corella pears.
- If pastry edges are getting too brown, cover with foil and continue to bake as directed.
- You could use an 800g can pie apple and 820g can drained pear slices in place of the freshly stewed fruit for the filling.