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Apple pie
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Prep Time: 95 minutes
Cook Time: 50 minutes
Total Time: 145 minutes
Indulge in a decadent apple pie - the perfect comfort dessert.
Ingredients:
30g unsalted butter
1kg Granny Smith apples, peeled, cored, thinly sliced
1vanilla bean, split
100g caster sugar
1lemon, rind grated, juiced
10.00 gm cornflour
1egg, beaten, to brush
350g (3 1/4 cups) plain flour
175g unsalted butter, chilled
75g (1/2 cup) icing sugar
1egg, beaten
Instructions:
For the pastry, combine flour, butter, sugar, and a pinch of salt in a food processor until it resembles fine breadcrumbs. Add the egg and 2 tablespoons chilled water, then process until it forms a smooth ball. Divide the dough into two portions, wrap in plastic, and refrigerate for 30 minutes, one portion slightly larger than the other.
In a large saucepan over low heat, melt butter and combine with apples, vanilla bean and seeds, sugar, and lemon rind and juice. Cook until apples just start to soften, about 6-8 minutes. Mix cornflour with 2 tablespoons of cold water, then stir into the apple mixture and cook for 1 minute. Remove vanilla bean, strain apples over a colander to discard juices.
Preheat the oven to 200°C. Grease a 19 x 5cm fluted loose-bottomed tart pan. Roll out the larger piece of pastry on a lightly floured surface to line the base and sides of the pan. Chill in the refrigerator for 30 minutes. Line the pastry shell with baking paper and fill it with rice or pastry weights.
Bake the pie crust for 10 minutes then remove the paper and weights and bake for an additional 5 minutes. Allow it to cool. Fill the crust with apples. Roll out the remaining pastry and place it on top of the pie, crimping the edges with your fingers to seal well. Use extra pastry to create a decorative pattern on the lid. Brush the top with egg and bake for 25 minutes or until golden and cooked. Let it rest for 10 minutes before removing from the pan. Serve with vanilla custard.