Apple pie

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 
Dietary
Vegetarian

A recipe from the Good Food collection.

Ingredients

2 cups plain flour

1/4 cup icing sugar

185 g cold butter, cubed

2 egg yolks

2–3 tablespoons cold water

milk, for glazing

Apple filling

4–5 medium green cooking apples, peeled, cored and sliced

3/4 cup caster sugar plus extra for decoration

2 tablespoons water

1/2 teaspoon ground cinnamon

6 whole cloves

1 tablespoon marmalade

30 g butter

Method

1. Brush a 23 cm diameter pie dish with melted butter or oil. Place the flour, icing sugar and butter in a food processor. Process for 30 seconds or until the mixture is fine and crumbly. Add the egg yolks and the water and process for 20 seconds or until the mixture just comes together. Add more water if necessary to form dough.

2. Turn onto a lightly floured surface and knead briefly to form a smooth dough. Divide the pastry into 2 portions, one slightly larger than the other. Roll the larger portion between 2 sheets of baking paper to fit into the pie dish and trim the edges. Roll the remaining pastry on a sheet of baking paper to fit the top of the dish. Cover both pastries and refrigerate.

3. To make Apple Filling: Combine the apples, sugar, water, cinnamon and cloves in a large pan. Cover and cook over low heat, stirring occasionally, for 20 minutes or until just softened. Remove pan from heat and pour off any excess juice. Remove cloves from pan. Add marmalade and butter to pan, mix gently and set aside to cool.

4. Preheat the oven to 210°C(190°C gas). Pile the apples evenly into the pastry-lined pie dish. Brush the pie rim with milk or water. Place the pastry lid over the apples and press the edges to seal. Trim the pastry and seal the edges with a fork. Use a pastry or biscuit cutter to cut shapes from the leftover pastry and place the shapes on top of the pie. Slash 2 or 3 small holes in the pastry to allow steam to escape. Brush the surface of pie with milk and sprinkle with extra caster sugar. Bake for 10 minutes. Reduce the oven temperature to 180°C and bake for another 30 minutes or until pastry is golden brown. Serve with cream or ice cream, if you like.