Delicately spiced, this old-fashioned apple pie is an all-time classic dessert with minimum fuss!
- 2 1/2 cups (375g) plain flour
- 1 teaspoon baking powder
- Pinch salt
- 2 tablespoons caster sugar
- 2/3 cup (160ml) olive oil
- 1 egg yolk
- 1 egg white, lightly whisked
- 1.25kg apples, peeled, thinly sliced
- 1 tablespoon fresh lemon juice
- 1/2 cup (115g) caster sugar
- 1 teaspoon ground cinnamon
- Combine the flour, baking powder, salt and sugar. Combine the oil, egg yolk and 1/2 cup (125ml) of iced water. Stir into dry ingredients until combined. Knead until smooth. Divide into two portions, cover and refrigerate for 30 minutes. Preheat oven to 180°C.
- Roll out one portion of pastry to line a 25cm round pie dish. Brush with egg white. Toss the apples in lemon juice. Combine the sugar and cinnamon.
- Place half of the apples in the pastry case. Sprinkle over half of the cinnamon sugar. Repeat. Roll out remaining pastry. Place over the apples. Press the edges to seal. Trim. Make 2 slits on top and decorate with leftover pastry. Brush with egg white. Sprinkle with a little extra sugar.
- Bake for 40-45 minutes until golden.