Apple Pie
Apple pie!! Thin crispy pastry encasing a mountain of sautéed juicy caramel apples, served with vanilla bean ice cream and a drizzle of Carmel. How good!
INGREDIENTS
PASTRY
2½ cups plain flour
pinch sea salt
½ tsp ground cinnamon
3 tbs icing sugar
175g cold butter, diced
1 egg
1 tsp lemon juice
3 tbs cold water
FILLING 1
½ kg apples
4 tbs lemon juice
2/3 cup brown sugar
1 tsp ground mixed spice
2 tsp vanilla paste
30 g butter
2 tbs cream
3 tbs cornflour
TO COOK 1 egg, beaten
raw sugar for sprinkling
24cm pie dish
METHOD
Preheat the oven to 180°C.
PASTRY
Put the flour, salt, cinnamon, icing sugar and butter in a food processor and process until it resembles coarse crumbs. Add egg, lemon juice and water. Pulse until the dough just starts to come together. Tip onto the bench and bring together with your hands. Divide in half and form into flat discs. Wrap in plastic wrap and chill until firm.
FILLING
Peel, quarter and core the apples then cut into 1cm thick wedges.
Combine the apples, lemon juice, brown sugar, the mixed spice, vanilla paste and cornflour in a large bowl and turn to coat well. Leave for 30 minutes. And the butter into a large sauté pan set over medium heat, tip in the apples, juices and cook for 10min. Add the cream and simmer for 3min.
TO ASSEMBLE
Roll out one piece of dough on a lightly floured bench to a 30cm circle. Fold the circle in half then in half again and place in the pie dish. Unfold and press the pastry into the tin. Roll out the second piece of dough to the same size.
Tip into the apples and sauce into the pie dish. Brush the edges of the pastry with egg wash then place the second piece of pastry over the apples. Crimp the edges with a fork and trim off the excess pastry. Make small slashes in the pastry to allow the steam to escape. Brush with egg wash and sprinkle with the sugar.
Bake for 45–50 minutes, covering the pie loosely with foil after 30 minutes to prevent over-browning.
Serve warm with ice cream and caramel sauce. Enjoy!
