Maureen’s Apple Pie
This Apple pie recipe is a favourite of the Newton and Giblett families, orchardists in Manjimup, WA
1 cup raw sugar
175g self raising flour
80g plain flour
225g unsalted butter, softened
1 large free range egg
3 tbsp milk
5 Granny Smith apples
squeeze of lemon juice
1 cinnamon stick (optional)
2 tbsp sugar, additional for dusting
Pre heat oven to 180C.
- Peel and core 5 apples, then cut each into eight pieces.
- Place apple pieces in a heavy based saucepan with 50g unsalted butter, ½ cup sugar, a squeeze of lemon juice to stop the apples from browning and a cinnamon stick.
- Cook over medium heat until just softened but still holding their shape. Set aside to cool.
- In a food processor, process both flours, ½ cup sugar and the remaining unsalted butter until the mixture resembles fine breadcrumbs.
- Add the egg and milk and pulse to combine.
- Remove from the processor and gently press the pastry into a well greased pasty tin – working as evenly as possible as the pastry is quite delicate.
- Place in the fridge to rest for ½ an hour, and wrap the leftover pastry in plastic wrap until needed.
- Blind bake the pastry base in the oven until golden, approximately 30 minutes.
- Arrange the apple slices over the base of the pastry shell, discarding the cinnamon stick.
- Roll out a disc of the reserved pastry on a well-floured surface and lay over the top of the apples.
- Tuck the sides in and sprinkle a little additional sugar over the pastry before baking for 30-40 minutes, or until golden brown.
- Serve warm with custard, pouring cream or ice cream.