Apple Pie
Crispy Pastry shell with an apple filling
Ingredients
- 300 gm Plain Flour
- 100 gm Castor Sugar
- 200 gm Butter, chilled and cubed
- 1 Egg
- 1-2 Tbsp Water, only use what is needed
- 2 Tbsp White Sugar
- 8 Cooking Apples
- 1 Cup Brown Sugar
- 1/2 Cup Plain Flour Extra
- 1/2 tsp Cinnamon
Instructions
Pastry
- In a food processor combine flour, sugar and butter until the mixture looks like breadcrumbs; Or if using a Thermomix 10 seconds Speed 5.
- Add egg and a little water and process until the mixture comes together in a ball; Or in Thermomix use Dough mode for 1 minute.
- Divide the pastry in two; 1/3 and 2/3, wrap in plastic wrap and rest it in the fridge for 30 minutes.
Apple Filling
- In a large bowl combine the flour sugar and cinnamon.
- Peel and slice the apples adding them to the flour and sugar mixture, stirring well to coat the apples.
- Grease and flour a lamington tray. I rub butter all over the tray and shake flour over the butter this will stop the pie from sticking.
Assemble the Pie
- Preheat the oven 180 C
- Roll out the larger portion of pastry using a little flour to stop it from sticking to the bench. Line the base and sides of the tray with the pastry.
- Roll out the smaller portion of pastry making sure it will cover the top of the pie.
- Pile the apple filling to the pasty bottom, dampen the edges of the pastry with water and top with the remaining pastry.
- Brush the pastry with a little milk and sprinkle with sugar.
- Bake for 35-45 minutes or until golden.
Notes
The grated rind of a lemon would be a nice addition as would 1/2 cup of sultanas.
Use this pastry for any tart shells.