This classic American dish is a must-have during the festive season so if you’re looking for something a bit different to whip up this Christmas, why not give it a go! Fruit pies are popular everywhere but there’s something about the delicious apple pie that definitely captures everyones attention.

Whether it’s the mouthwatering flavour of the chunky apple filling, the crunchy pastry case or the warm, comforting feelings it gives you – this dessert dish will be a hit with absolutely everyone who tries it! Enjoy!

Ingredients

• 1 3/4 cups (260g) plain flour, plus extra for dusting
• 1/2 cup (75g) self-raising flour
• 185g unsalted butter, chilled, cut into small pieces
• 1/3 cup (75g) caster sugar
• 2 eggs
• 1 tablespoon chilled water
• 1 tablespoon milk
• Caster sugar, to sprinkle
  Filling
• 45g unsalted butter
• 1/2 cup (110g) caster sugar
• 8 large Granny Smith apples
• Juice of 1 lemon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon

Method

1. Sift flours and a pinch of salt into a large mixing bowl. Add butter and rub lightly into flour with fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little more water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.
2. For filling, peel and core apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
3. Roll out larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish. Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with milk, brushing some on rim of the base. Top with small pastry.
4. Lift pie dish and cut excess pastry from edges with a sharp knife. Crimp edges of pastry together the tail of a spoon. Chill for 30 minutes. Preheat oven to 180C, place pie dish on a baking tray and cut air vents in the centre of the pie. Brush top of pie with more beaten egg, sprinkle with caster sugar and bake for 45 minutes or until golden brown. Serve.