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


  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 190