A classic apple pie to make children happy
Tart tatin in France, apple pie is famous also in Dutch and Swedish cultures. In the English colonies the apple pie had to wait for the planting of European varieties
An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top.
1 cup plain flour
1/2 cup self-raising flour
1/2 cup cornflour
125g butter, chilled, chopped
1 cup caster sugar
1 egg, separated
Whipped cream, to serve
10 medium (1.25kg) granny smith apples, peeled, cored, cut into thin wedges
1/4 teaspoon ground cinnamon
2 teaspoons lemon juice
Place flours, butter and 1/4 cup sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup cold water. Process until pastry just comes together. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
Meanwhile, make apple filling: Place apples and 1/3 cup cold water in a baking classics saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until apples are tender. Drain. Return apples to pan. Stir in sugar, cinnamon and lemon juice. Set aside.
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish.
Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite. Place remaining pastry between 2 sheets of baking paper. Roll out until large enough to cover dish. Cover filling with pastry. Press edges together. Trim excess.
Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until golden. Serve with cream.