Nothing beats tucking into a delicious homemade pie straight out of the oven, and this scrumptious apple pie is a winner. The buttery and golden pastry is packed with sweet apples, coated in sugar, lemon juice and cinnamon. Brush the top crust with a well-beaten egg white and sprinkle with white sugar before cooking, then dish it up hot out of the oven with oodles of cream, custard or vanilla ice cream and enjoy!
- Melted butter, to grease
- 190g (1 1/4 cups) plain flour
- 190g (1 1/4 cups) self-raising flour
- 2 tbsp caster sugar
- 1/2 tsp salt
- 200g chilled butter, chopped
- 1 egg, separated
- 80ml (1/3 cup) iced water
- 1.5kg green apples, peeled, cored, quartered, cut into 1.5cm-thick slices
- 55g (1/4 cup) caster sugar, extra
- 2 tbsp plain flour, extra
- 2 tbsp fresh lemon juice
- 1 1/2 tsp ground cinnamon
- 1 vanilla bean, split lengthways
- 3 tsp white sugar
- Brush a round 5-cm deep, 20cm pie dish with melted butter to grease.
- Place the combined flours, caster sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and water and process until the dough just starts to come together.
- Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line the prepared pie dish with pastry and trim excess. Place in the fridge for 30 minutes to rest.
- Preheat oven to 200C. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and the seeds from the vanilla bean in a bowl.
- Lightly whisk egg white in a bowl. Brush the base and side of the pastry case with egg white. Place apple mixture in the pastry case.
- Roll out remaining pastry on a lightly floured surface to a disc large enough to fit the top of the pie. Place over the apple mixture.
- Press the edges to seal and trim excess. Brush the top with egg white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to come through.
- Bake for 20 minutes. Reduce temperature to 180C and bake for a further 30 minutes. Set aside for 10 minutes to cool.