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