Posted On: 2015-05-21 13:31:43



250 grams sweet pastry, rolled 4mm thick or 250g plain flour
50 grams icing sugar
125 grams cold butter, cut into cubes
1 egg
Splash water
Egg yolk for glazing & sprinkle of sugar


600 grams apples, Granny Smith/Ballarat
3 Tablespoons raw cane sugar
¼ cup sultanas or raisins
½ teaspoon ground cinnamon or ginger
25 grams butter
1 Tablespoon water
1 lemon, zest



Begin by making the pastry. I add the dry ingredients into a food processor or into a large bowl, add the butter & process until just combined enough to resemble fine breadcrumbs.

Add the egg & mix until the dough comes together.

If it looks dry, add the water & this should hold it together.

Bring the dough together so it forms a ball, wrap in plastic wrap & chill for at least 20-30 minutes.

While the pastry is chilling, make the filling.

Preheat oven to 170degC.

Place all the ingredients for the filling together in a saucepan & cook gently for about 5 minutes so the apples cook halfway through to get the juices going.

Place the apples into a 20cm pie dish.
Set aside.

Roll the pastry so that it will cover the pie dish with about 1cm overlap.

Brush the rim of the pie dish with a little of the egg yolk.

Place the pastry loosely over the apples & press down around the edge. Trim off any excess.

Brush with egg yolk & sprinkle with a little sugar.

Cut a few slits in the pastry &, if feeling decorative, you can make a few leaves to place on the top.

Bake for 30-40 minutes or until the pastry is golden & the apples are tender & juicy.

Serve warm with plenty of cream & ice cream.

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