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


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, place brown sugar, flour and cinnamon in a large bowl. Add apple slices and toss to coat.
  5. 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.