Preparation time is 2hours
Cook time is 45minutes
Total time is 2hours 45minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
Sweet shortcrust pastry
- 2 1/2 cups plain flour
- 1/4 cup caster sugar
- 190grams unsalted butter, chilled, chopped
- 1 free range egg yolk
- 1/4grams Woolworths Apple slices pie fruit, drained
- 1/2teaspoons ground cinnamon
- 2teaspoons cornflour
- 1 free range egg, lightly beaten
- 2tablespoons raw sugar
- 300milliliter thickened cream, whipped
- 1tablespoons maple syrup
Description
With all the comforting flavours you know and love, this apple pie is spiced with delicate, sweet cinnamon for a true powerhouse bite. The handmade pastry adds creaminess and texture.
Instruction tip
Cooking tip:Ensure the butter, water and egg are chilled. The butter breaks through the dough and melts during baking to form air pockets that create the pastry’s short, biscuit-like texture.
Method
Step 1 of 6
Place flour, caster sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1 tbs chilled water. Process until pastry comes together, adding more chilled water, if needed.
Step 2 of 6
Turn pastry out onto a lightly floured surface. Knead gently until smooth, then shape into a 15cm-round disc. Wrap in baking paper and chill for 30 minutes or until dough is firm enough to roll out.
Step 3 of 6
Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23cm (top), 18.5cm (base) pie tin. Roll pastry between 2 sheets of baking paper until 4mm thick. Line tin with pastry, trimming excess pastry and reserving. Chill for 30 minutes.
Step 4 of 6
Line pastry case with baking paper. Fill with raw rice or ceramic pie weights. Place tin on a large baking tray. Blind bake for 10 minutes. Remove paper and raw rice. Bake for 10 minutes or until golden. Cool.
Step 5 of 6
Combine pie fruit, cinnamon and cornflour in a bowl. Roll reserved pastry out between 2 sheets of baking paper to form a 28cm round. Using a knife, cut pastry lengthways into 7 x 1.5cm-wide strips and 6 x 3cm-wide strips. Fill pastry case with apple mixture.
Step 6 of 6
Arrange pastry strips in a lattice pattern over filling. Brush pastry edge with beaten and press strips down to secure. Trim excess. Brush lattice with egg wash and sprinkle with raw sugar. Bake for 25 minutes or until golden. Whip cream. Dollop pie with cream, sprinkle with cinnamon, and drizzle with maple syrup. Serve.
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