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Pastry
2½ cups our
2 tablespoons sugar
½ teaspoon salt
250 g butter, cold and cut into pieces
6 tablespoons ice water
Apple Pie Filling:
6 cups apples, peeled and thinly sliced (about 6 apples)
1 cup sugar
2 tablespoons our
1 tablespoon lemon juice
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Pastry
Combine the our, sugar and salt in a bowl and mix together.
Add the cold diced butter and rub the mixture with your fingers until coarse crumbs have formed. The mixture should remain dry and powdery.
Add the ice water and mix until moist clumps or small balls form. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water – a teaspoon at a time.
Be careful not to add too much water or the dough will be sticky and difi cult to roll out.
Divide the dough in half and fl atten to form round circles. Cover with plastic wrap and refrigerate for an hour before using.
Apple Pie Filling:
Preheat the oven to 210°C.
Sprinkle your work surface with our and roll out the bottom pie crust to a 30 cm diameter. Wrap it around your rolling pin to transfer it to the pie baking dish.
In a large bowl, mix all the filling ingredients together.
Add the filling mixture to the bottom of the pie pastry.
Roll the second piece of dough out and place on top of the filling, making sure to seal the edges. Brush with beaten egg.
Bake for 15 minutes and reduce the oven temperature to 180°C and bake for another 40 minutes.
Remove from the oven and allow to cool before serving.
Serve with ice cream or cream.
