Rustic Apple Pie
Member recipe by foodsmilesblog
A reliable recipe for one of the most popular desserts of all time!
- 7 large green apples (Granny Smiths work well), peeled, cored and sliced thickly
- 1 vanilla bean, split
- Zest of 1 lemon
- 1 stick cinnamon
- 1/3 cup light brown sugar (this may need to be increased depending on your apples and personal taste)
- 50 mL water
- 1/2 tsp ground nutmeg (optional)
- 2 cups plain flour
- 1 tbsp icing sugar
- 125 g butter, cubed (must be cold)
- 1 egg yolk
- Chilled water
- 2 tbsp caster sugar
- Preheat oven to 190C. Grease a 24cm pie dish with butter.
- Place sliced apple in a large saucepan. Scrape the seeds from the vanilla bean and add seeds and bean to the apple, along with the lemon zest, cinnamon stick, brown sugar, nutmeg and water.
- Cook the apple mixture over low-medium heat with the lid on for 15 - 20 minutes or until apples are soft. The apple should still hold its shape. Remove cinnamon stick and vanilla bean and set aside.
- Sift the flour and icing sugar into a large bowl. Add the cubes of cold butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolk and one tablespoon of chilled water to the flour mix and knead through gently until the mixture starts to come together into a ball. Add chilled water, a tablespoon at a time until the pastry properly comes together as a ball.
- Turn pastry out onto a floured surface and form into a flat disc. Wrap in cling film and refrigerate for half an hour.
- Remove the pastry from the fridge. Divide the pastry in two - one piece roughly 1/3 of the pastry, the other 2/3. Roll out the larger piece on a floured surface and use to line the dish.
- Fill the pie dish with the apple mixture that should be slightly cooled by this time. Roll out the other portion of pastry on a floured surface and use to top the pie. Trim any excess pastry from the edges.
- Using a fork, press the top layer of pastry into the sides to make a seal. Use the fork to lightly prick the top of the pastry in a couple of spots. Sprinkle caster sugar over the top of the pie to form a light layer. Place the pie in the oven and bake for 30 - 35 minutes or until golden.