Old-fashioned apple pie

Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Dessert
Cooking method: bake
Season: All year round
Special options: Vegetarian

Pie can be made 2 days ahead, but pastry will tend to soften a little under the apple. Keep pie, covered, in refrigerator. Pastry can be made a day ahead; wrap in plastic wrap, keep in refrigerator. Pastry can be frozen for 2 months. Allow pastry to return to room temperature before rolling out to required size. Uncooked pie can be frozen for up to 2 months. This recipe is not suitable to microwave.

150g (1 cup) plain flour
75g (½ cup) self-raising flour
35g (¼ cup) cornflour
¼ cup custard powder
1 tablespoon castor sugar
125g butter, chopped
1 egg, separated
125ml (¼ cup) water, approximately
1 tablespoon castor sugar, extra
Lemony apple filling
7 large apples
125ml (½ cup) water
2 tablespoons sugar
¼ teaspoon ground cinnamon
1 teaspoon grated lemon rind


Pastry: Combine sifted flours, custard powder and sugar in large bowl, rub in chopped butter with fingertips or process in food processor until ingredients are just combined. Add enough combined egg yolk and water to mix to a firm dough. This can also be done in food processor. Turn dough onto lightly floured surface, knead gently until smooth. Cut dough in half, wrap in plastic wrap, refrigerate 30 minutes.

Roll out half the pastry between sheets of plastic wrap or greaseproof paper until large enough to line deep 23cm pie plate. Remove top piece of plastic from pastry. Use remaining plastic to help turn pastry into pie plate. Carefully press pastry into pie plate; do not stretch pastry. Carefully remove remaining plastic. Trim edge of the pastry with sharp knife; reserve scraps.

Spoon cold filling evenly into pastry case, brush edge of pastry with lightly beaten egg white. Roll out remaining pastry as before, cover filling with pastry. Press edges together firmly, trim with knife. Using fingers, pinch edges to make a frill. Roll reserved pastry scraps between sheets of plastic wrap, cut leaf shapes from pastry, if desired. Mark veins on leaves using small knife. Brush pastry with egg white, place leaves in position, brush leaves with egg white. Sprinkle pie evenly with extra sugar. Bake at 190°C for 20 minutes, reduce heat to 180°C, bake further 20 minutes or until pie is golden brown.

Lemony apple filling: Peel apples, cut into quarters, remove cores. Cut each quarter in half lengthways. Place apples into large saucepan with water, bring to boil, reduce heat, cover, cook for about 5 minutes or until apples are just tender. Transfer apples to bowl, gently stir in sugar, cinnamon and lemon rind; cool to room temperature.

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