Rustic Apple Pie

This beautiful pie is made with a crumbly golden crust stuffed full of sweet, juicy apples. Enjoy it warm with a dollop of ice-cream.

Yield: Serves 8
Prep Time: 5 mins
Cook Time: 80 mins
Difficulty Level: 2/5

Ingredients

• 4 (600 g) medium red-skinned apples
• 1 cup (220 g) caster sugar
• 2 tsps finely grated lemon rind
• 1 tbsp lemon juice
• 3 cup (750 ml) water
• 2 cup (300 g) plain flour
• 1 ttbsp caster sugar, extra
• 125 g cold unsalted butter, chopped
• 1/3 cup iced water
• 2 tbsp milk
• 3 tbsps demerara sugar
• 1 tbsp flaked natural almonds

Steps

01. Peel and core apples; cut into sixths. Place apple in a medium saucepan with caster sugar, rind, juice and the water. Bring to the boil. Reduce heat to low; simmer for 10 minutes or until tender. Using a slotted spoon, transfer apple to a medium bowl. Simmer syrup, uncovered, for 15 mins or until reduced to ¾ cup. Cool.

02. Meanwhile, process flour, extra sugar and butter until crumbly. Add enough of the iced water to process until ingredients come together. Press dough into a ball, enclose in plastic wrap; refrigerate for 30 mins.

Preheat oven to 180 C.

04. Roll dough between two large sheets of baking paper into a 35cm round. Remove top layer of paper; carefully slide dough on paper onto a large oven tray.

05. Pile apple into the centre of the dough, leaving a 7cm border. Fold the pastry edge up and around the apple. Brush milk over pastry; sprinkle with demerara sugar.

06. Bake pie for 40 mins or until the pastry is golden brown. Just before serving, spoon some of the syrup over the pie; sprinkle with almonds.

If you would like to give the pie some colour add a scatter of frozen raspberries or blueberries to the apples before wrapping in the pastry. The pie can be made 6 hours ahead. Reheat 20 mins before serving. Serve with cream, ice-cream or custard.Photo: bauersyndication.com.au