My gorgeous mum invites the whole extended family for dinner at least once a week and this apple pie always features. These days she can’t get away with not making it – it’s the first thing my son asks Grandma about when he walks in her front door.
260g plain flour
80g self-raising flour
80g caster sugar
170g unsalted butter, chilled and cut into 2cm cubes
1 tbsp cold water
7 granny smith apples (approximately 1.1kg), peeled, cored and chopped into 1-2 cm cubes
Juice of 1 lemon
40g unsalted butter
2 tbsp raw sugar
¼ teaspoon ground cinnamon
Raw sugar for sprinkling
Plain yoghurt, to serve (optional)
For the pastry, place the flours, sugar and butter into the bowl of a food processor. Process until the mixture resembles fine crumbs. Add one of the eggs and the water and process until the mixture just comes together.
Turn the dough out onto a floured work surface and knead gently until smooth. Shape the dough into a ball, then divide it into two pieces, one slightly larger than the other. Wrap each piece in plastic wrap and refrigerate for 30 minutes.
For the filling, place the apple pieces in a saucepan and toss through the lemon juice to prevent browning. Add the butter, sugar and cinnamon and cook, covered over medium-high heat for about 15 minutes or until the apples are tender. Transfer to a bowl and set aside to cool until lukewarm (you can refrigerate if you wish).
Preheat the oven to 180°C. Grease a 22cm pie dish. Once the apple mixture has cooled, roll out the larger pastry ball on a floured work surface to a 26cm circle (approximately 2mm thick). Roll the pastry around the rolling pin, then unroll over the dish. Gently press the pastry into the base and sides of the dish and allow the excess to overhang. Place the cooled filling in the base. Roll the small pastry piece out to a 24cm circle.
Lightly beat the remaining one egg. Brush some of the beaten egg on the rim of the piece of pastry in the dish. Top with the small pastry circle. Cut the excess pastry from the edges with a sharp knife. Crimp the edges of the pastry together with your fingers.
Place the pie dish on a baking tray. Brush the top of the pie with more beaten egg and sprinkle with a little sugar. Cut a small air vent in the centre of the pie and bake for 35–40 minutes or until golden brown. Serve with yoghurt (optional).
Tip: Different varieties of apple cook a little differently, with some retaining more firmness than others. If you’re not using Granny Smith apples, you may need to adjust the filling cooking time accordingly.