Rustic Apple Pie

Method

• step 1

  Preheat oven to 190C. Grease a 24cm pie dish with butter.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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.

• step 6

  Turn pastry out onto a floured surface and form into a flat disc. Wrap in cling film and refrigerate for half an hour.

• step 7

  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.

• step 8

  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.

• step 9

  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.