Revive the treats of yesteryear with this traditional apple pie packed with apple goodness.
- 1.5kg Granny Smith apples, peeled, cored, thinly sliced
- 60ml (1/4 cup) fresh lemon juice
- 70g (1/3 cup) caster sugar
- 2 teaspoons cornflour
- 1 tablespoon water
- 1 egg yolk, lightly whisked
- Cream or ice-cream, to serve
- 300g (2 cups) plain flour
- 45g (1/4 cup, lightly packed) brown sugar
- 200g chilled butter, chopped
- 2 tablespoons chilled water
- To make the brown sugar pastry, place the flour, sugar and butter in the bowl of a food processor. Process until the mixture resembles coarse breadcrumbs. Add the water and process until the mixture just comes together. Turn onto a lightly floured surface and knead until smooth. Divide the pastry into thirds. Shape one-third into a disc. Cover with plastic wrap. Shape the remaining two-thirds into a disc and cover with plastic wrap. Place the discs in the fridge for 20 minutes to rest.
- Meanwhile, place the apple, lemon juice and sugar in a large heavy-based saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, for 10 minutes or until apple is just tender.
- Combine the cornflour and water in a bowl. Add to the apple mixture. Cook, stirring, over medium-low heat until the mixture thickens. Transfer to a large bowl.
- Preheat oven to 190°C. Roll out the large pastry disc between 2 sheets of non-stick baking paper to a 30cm-diameter disc. Line the base and side of an 18cm (base measurement) springform pan with the pastry. Trim any excess pastry. Use a fork to prick the pastry all over. Place in the fridge for 20 minutes to rest.
- Place the pan on a baking tray. Bake in oven for 10 minutes. Spoon the apple mixture into the pastry case. Brush the edge of the pastry with a little egg yolk. Roll out the remaining disc on a lightly floured surface to a 20cm-diameter disc. Place on top of the pan and press onto the pastry case. Pinch the edges together to seal. Brush pastry with remaining egg yolk. Use a small knife to make 3 slits on top of the pastry. Bake in oven for 20-25 minutes or until golden. Set aside for 10 minutes to cool slightly. Serve with cream or ice-cream.