Apple pie

Apple pie

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Granny Smith apples, Australia’s own apple, are now grown and enjoyed worldwide. Their crisp flesh is good raw and also stands up well to cooking. Golden delicious apples are not far behind, excellent for both eating and cooking. This two-crust apple pie is in the American style.

Ingredients

Quantity Ingredient
1 quantity Plain rich shortcrust pastry
6 large cooking apples, peeled, cored and thinly sliced
165g caster sugar
1 tablespoon plain flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
a pinch of salt
30g butter
1 egg white, lightly beaten
extra sugar, for sprinkling

Method

  1. Preheat the oven to 200°C. Grease a 23 cm pie plate.
  2. Reserve one-third of the pastry for the lid of the pie. Roll out the remainder to line the prepared pie plate.
  3. Toss the apples with the sugar, flour, spices and salt. Spread evenly in the pastry case and dot with butter. Roll out the remaining pastry to cover the top of the pie, moisten the edges with milk and press firmly together. Press the edges with the tines of a fork to decorate. Make a few slits in the top crust for steam to escape, brush with egg white and sprinkle with extra sugar.
  4. Bake for 10 minutes. Lower the oven temperature to 160°C and bake for a further 45 minutes or until the pastry is golden and the apples are tender. Serve warm.
Tags:
baking
bakery
margaret
fulton
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