Tart green apples combined with delicate spices make a rich fruit filling for this traditional pie.
- Melted butter, to grease
- 190g (1 1/4 cups) plain flour
- 190g (1 1/4 cups) self-raising flour
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 200g chilled butter, chopped
- 1 egg, separated
- 80ml (1/3 cup) iced water
- 1.5kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
- 55g (1/4 cup) caster sugar, extra
- 2 tablespoons plain flour, extra
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 vanilla bean, split lengthways
- 3 teaspoons white sugar
- Double cream or vanilla ice-cream, to serve
- Brush a round 5cm-deep, 20cm (base measurement) pie dish with melted butter to grease.
- Place the combined flours, caster sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and water and process until the dough just starts to come together.
- Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line the prepared pie dish with pastry and trim excess. Place in the fridge for 30 minutes to rest.
- Preheat oven to 200°C. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and the seeds from the vanilla bean in a bowl. Lightly whisk egg white in a bowl. Brush the base and side of the pastry case with egg white. Place apple mixture in the pastry case.
- Roll out remaining pastry on a lightly floured surface to a disc large enough to fit the top of pie. Place over the apple mixture. Press the edges to seal and trim excess. Brush the top with egg white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to escape.
- Bake for 20 minutes. Reduce temperature to 180°C and bake for a further 30 minutes or until the apple is tender (insert a metal skewer, through the slit, into a piece of apple to check for tenderness). Set aside for 10 minutes to cool. Serve with cream or ice-cream.