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