A deliciously sweet dessert, this apple pie is a traditional favourite.
- 3/4 cup brown sugar
- 1/2 cup plain flour
- 1 1/2 teaspoons cinnamon
- 8 Jazz apples, thinly sliced
- Ice-cream, to serve
- 1 1/2 cups plain flour
- 1/4 cup soft icing sugar mixture
- 125g butter, chopped
- 1-2 tablespoons cold water
- To make the pastry, process flour, icing sugar and butter in a food processor until mixture resembles breadcrumbs. With motor running, add enough of the cold water to form a soft dough. Turn onto a lightly floured surface. Bring dough together to form a disc. Wrap in plastic wrap and refrigerate for 20 mins.
- Grease a 20cm pie tin. Roll dough on a lightly floured surface until 5mm thick. Ease into prepared tin. Trim edges and crimp to decorate. Prick base with a fork. Chill for 10 mins.
- Preheat oven to 180C or 160C fan-forced. Line pastry shell with baking paper. Fill with rice or pastry weights. Blind bake 15 mins. Remove weights and paper and cook 5 mins more, until pastry is dry.
- Meanwhile, place brown sugar, flour and cinnamon in a large bowl. Add apple slices and toss to coat.
- Arrange apples in shell, layering to the top. Cook for 40 mins or until apples are tender and golden. Serve in wedges with ice-cream.