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Apple pie, baking recipe, Kitchen to Table, Yamba

Apple Pie

Nothing beats a homemade apple pie with lashings of custard or a dollop of ice cream. Crisp, juicy Pink Lady apples, from Stanthorpe, have been appearing at our local farmer's market and I thought I'd use some to make this delicious pie.
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Equipment

  • Microplane Zester
  • food processor
  • 24cm Pie Dish or Cake Pan

Ingredients
  

Almond Shortcrust Pastry

  • 1 ½ cups 220g plain flour
  • 50 g almond meal
  • 1 ½ tbsp castor sugar
  • zest of 1 lemon finely grated on a microplane zester
  • 150 g cold unsalted butter cut into cubes
  • 60 ml cold water

Filling

  • 8 large apples peeled, cored and thinly sliced - granny smith or pink lady apples are a nice choice
  • 3 tsp sugar
  • juice 1 orange
  • 1 tsp ground cinnamon
  • ¼ cup saltanas optional

Before baking

  • 1 egg for brushing pastry
  • raw sugar for sprinkling

Instructions
 

Almond Pastry

  • Put the flour, almond meal, sugar, and a pinch of salt in the bowl of a food processor and blitz to combine. Add the butter and blitz again until the mixture resembles coarse crumbs.
  • With the motor running, pour in iced water and process until the pastry forms a ball around the blade. Tip the pastry onto a clean board or bench and bring it together into a ball.
  • Wrap and place in the fridge for 30 minutes or until it is firm but still supple enough to be rolled.

Filling

  • Combine the sliced apples, sugar, orange juice, cinnamon, and sultanas (if using) and toss to combine. Set aside while you roll out the pastry.
  • Preheat the oven to 180℃ and ready your 24cm pie dish.

Continue with the Pastry

  • Divide the pastry into two, making one piece larger than the other (say, ⅓ and ⅔'s). Lightly dust the bench with some flour and place the larger piece of pastry on the bench. Lightly dust your rolling pin and roll out the pastry into a circle just larger than the pie dish.
  • Gently roll the pastry back over the rolling pin and transfer it to the pie dish. Gently push the pastry into the base and sides of the dish, then prick the base lightly with a fork. Place the pastry in the fridge for 15 mins to rest.
  • While the base is resting, roll out the smaller piece of pastry into a circle. Using either a knife, pizza cutter or fluted pastry cutter to cut strips of pastry about 2 cm wide.
  • Bring the pastry-lined pie dish out of the fridge and add the apple filling. Arrange the pastry strips on top of the apple, carefully weaving it over and under to create a lattice pattern. Press the edges to seal and trim the excess.
  • Brush with lightly beaten egg and sprinkle with raw sugar. Bake for 40-45 minutes or until golden and crisp and the apple filling is tender. Remove to a wire rack to cool slightly. Serve the apple pie warm dusted with icing sugar and a jug of homemade custard on the side.