Apple Pie

PASTRY

*Self-raising flour x 1/2 cup
*Plain flour x 1 and 3/4 cups
*Pinch of salt
*Chilled water x 1 tablespoon
*Eggs x 2
*Butter, unsalted x 160grams, chilled (cut into small cubes)
*Caster sugar x 1/3 cup
*Milk x 1 tablespoon
*Sugar to sprinkle on top (eg. caster or demerara)

FILLING

*Granny Smith Apples x 8 large (peeled and cored)
*Caster sugar x 1/2 cup
*Butter, unsalted x 2 tablespoon’s
*Lemon x 1 (just the juice)
*Cloves, ground x 1/4 teaspoon
*Cinnamon, ground x 1 teaspoon
*A 22cm deep dish pie tin

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-To make pastry, sift plain and SR flours with salt into a bowl.  Add chilled butter and rub in with your finger tips, until you have a breadcrumb texture.
-Beat together 1 egg with a tablespoon of chilled water, set aside. Stir caster sugar into flour mixture and pour over egg and water.  Using a blunt knife, start mixing to form a dough, then use your hands.  A little extra water may be necessary.
-Divide dough into two portions, making one lump slightly bigger than the other (which will form your pie base).  Wrap each one in plastic and refrigerate for 30 minutes.
-Preheat oven to 180 degree’s celcius
-To make pie filling, chop each apple into 8 pieces (just halve, halve again and then each piece again).  Sprinkle lemon juice over apple pieces to keep them from going brown.
-In a frying pan, melt butter over a medium heat, add caster sugar then add apples, ground cinnamon and cloves. Stir well and cook apples until softened slightly, approximately 10 minutes.  Allow apples to cool.
-Roll-out base of apple pie (larger pastry ball) to a circle around 30cm in diameter and around 2mmm thickness. (Sprinkle some flour onto your work surface first).  To lift pastry into the pie tin, roll it gently around a rolling pin, then unroll it over the dish and allow the excess to overhang.  Press pastry into the corners of the tin.
-Using the smaller ball of dough, roll out into a circle around 25cm in diameter and use that as your lid.  First place apple filling into the pie dish using a slotted spoon (to avoid excess liquid making the pie soggy).
-Cover the pie with the pastry lid, crimp the edges with your fingers. (Cut off excess dough).  Cut air vents, 3 or 4 with a knife into the lid of your pastry.  As an optional “decorative extra” you can make patterns with dough for your lid.  Brush remaining egg and milk (beaten) over the top.  Sprinkle with sugar.  Place apple pie on a baking tray and bake for 45 minutes (in a 180 degree’s oven) -or until golden brown on top. Serve with vanilla icecream or cream.