Apple Pie
 
 
PS You can substitute the nut base for any of your preference, I have used a combination of hazelnuts and almonds. PPS Its a rustic looking pie (well mine are!) if the pastry breaks just patch it being sure there are no holes.
Author:
Ingredients
  • For the Apples
  • 1.4 kg granny smith apples, about 9 or 10 medium
  • 60g unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • Pastry
  • 180g plain flour
  • 120g cold unsalted butter
  • 1 egg yolk
  • 2 tablespoons cream or full fat milk
  • Filling
  • ½ cup ground almonds
  • ⅓ cup caster sugar
  • 2 tablespoons jam, strawberry or apricot
  • 1 egg white
  • 1 egg for glazing
Instructions
  1. To prepare the apples, peel and core and chop into either chunky slices or 2cm chunks. Coat all the apples with cinnamon and vanilla.
  2. Melt the butter in a saucepan and place half the apples and brown sugar and place a lid on the pan and simmer on low heat for about 15-20 minutes until apples are very soft and only just holding together. Take the lid off and cook for a further 5 minutes until virtually no juices left.
  3. Toss through the uncooked apples and set aside to cool.
  4. To prepare the pastry, place flour and butter in a food processor and blitz until resembles fine breadcrumbs.
  5. Add the egg yolk and start with 1 tablespoon of the cream.
  6. Pulse until the pastry forms a ball, if you think it needs more, add the extra tablespoon of cream.
  7. Flatten the pastry to a disc and cover with cling film and refrigerate for about an hour until firm.
  8. Pre heat the oven to 180 degrees celcius.
  9. Grease and flour a 23cm pie dish or springform tin.
  10. Cut the pastry in half.
  11. On a lightly floured cool surface, roll the pastry out until 2-3mm thick, very carefully place into bottom of pie tin. Easiest way to do this is roll the pastry back into the rolling pin and then unroll over the tin.
  12. To make the filling, combine the almonds, and sugar.
  13. Spread the jam over the bottom of the pie and then sprinkle all the nut and sugar mix.
  14. Fill the dish with the cooked and uncooked apple mix.
  15. Roll out the second half of pastry and place over the top of the pie.
  16. Pinch the edges to seal and brush with an egg.
  17. Cook in the oven for 45 minutes until golden.
  18. Serve with cold vanilla ice cream
Recipe by Dish and the Spoon at https://dishandthespoon.com/2014/09/15/apple-pie/