You are here: Home > Food

Apple pie

Serving size: Serves 8
Cuisine type: Traditional
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

Apple pie
INGREDIENTS

10 medium (1.5kg) apples
½ cup (125ml) water
¼ cup (55g) caster sugar
1 teaspoon finely grated lemon rind
¼ teaspoon ground cinnamon
1 egg white
1 tablespoon caster sugar, extra

pastry
1 cup (150g) plain flour
½ cup (75g) self-raising flour
¼ cup (35g) cornflour
¼ cup (30g) custard powder
1 tablespoon caster sugar
100g cold butter, chopped coarsely
1 egg yolk
¼ cup (60ml) iced water
METHOD

Pastry
Process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just combined. Knead lightly on a floured surface until smooth. Cover; refrigerate for 30 minutes.

Peel, core and slice the apples thickly. Place the apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften. Drain; stir sugar, rind and cinnamon into the apples. Cool.

Preheat oven to 220°C (200°C fan-forced). Grease a deep 25cm pie dish.

Divide pastry in half. Roll one half between two sheets of baking paper until large enough to line the dish. Lift pastry into the dish; press into base and sides. Spoon cooled apple mixture into the pastry case; brush the edge with egg white.

Roll the remaining pastry large enough to cover the filling; lift onto the filling. Press the edges together; trim away excess pastry. Brush the pastry with egg white; sprinkle with extra sugar. Bake for 20 minutes. Reduce the oven temperature to 180°C (160°C fan-forced); bake for about 25 minutes or until golden brown. Serve with vanilla custard or scoops of vanilla ice-cream, if desired.

Also in this section

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
advertisement
Features
Pictures
Video
Our women of the veilSacred or oppressive? As Europe debates the banning of the burqa, Erin O’Dwyer talks to four Muslim Australian women about why they choose – or choose not to – wear the Islamic veil. Chicken pot pie600g chicken breast fillets 60g butter 400g kumara, chopped finely 1 medium (350g) leek, sliced 1 clove garlic, crushed 2 tablespoons plain flour 1½ cups (375ml) chicken stock ¼ cup (60ml) cream 1 tablespoon chopped chives 2 sheets ready-rolled butter puff pastry 1 egg, beaten lightly NOTE: This recipe can be made a day ahead. Zucchini and corn muffins2 cups (300g) self-raising flour ½ teaspoon mild paprika 1 cup (250ml) buttermilk 1 egg, beaten lightly 80g olive oil margarine, melted 2/3 cup (80g) grated low-fat cheddar cheese 1 small (90g) zucchini, grated coarsely 125g can corn kernels, rinsed, drained 1 green onion (green shallot), sliced thinly 2 teaspoons finely chopped fresh flat-leaf parsley Chunky vegetable and pasta soup1 tablespoon vegetable oil 2 medium (300g) brown onions, chopped 2 cloves garlic, crushed 4 celery sticks, chopped 2 medium (240g) carrots, chopped 410g can tomato puree 1/3 cup (80ml) tomato paste 420g can red kidney beans, rinsed, drained 3 litres (12 cups) chicken or vegetable stock 500g penne pasta ¼ cup chopped flat-leaf parsley ¼ cup (20g) grated parmesan cheese NOTE: Can be made two days ahead. Oven-baked risotto with Italian sausages1 litre (4 cups) chicken stock 6 (500g) spicy Italian-style sausages 1 tablespoon olive oil 40g butter 2 large (400g) brown onions, chopped 1 clove garlic, crushed 2 cups (400g) arborio rice ¾ cup (180ml) dry white wine 1 cup (160g) drained semi-dried tomatoes ¼ cup fresh basil leaves ¼ cup (20g) grated parmesan cheese NOTE: This recipe is best made close to serving.
ww |

inspire me

William, Kate and Harry shine at royal lunch

William, Kate and Harry shine at royal lunchThis year is all about Queen Elizabeth, but the younger generation of royals...More >

Queen Elizabeth has servants break in her...

Queen Elizabeth has servants break in her shoesQueen Elizabeth pays people to wear in her new shoes, her stylist has revealed.More >

Photo galleries

Horoscopes by Jessica AdamsHoroscopes by Jessica Adams Desserts to impressDesserts to impress

Weekly newsletter

Recipes in your inboxWe send you the latest recipes from the Weekly plus all the week's best bits to your inbox.
Sign up now >
ww |

topics

Handy hints(740)/ Expert advice(530)/ natural health(436)/ Books(426)/ diet(348)/ Recipes(287)/ Food(267)/ Health(252)/ Gardening(221)/ Royals(165)/ Craft(164)

Also on Ninemsn