Apple Pie

Serves 8

  • Pastry
    2 cups plain flour
    2 tablespoons cornflour
    1 teaspoon baking powder
    1/3 cup Bundaberg Caster Sugar, plus 1 tablespooon extra, for glazing
    175g chilled butter, chopped
    1 egg, separated
    ¼ cup iced water

    Filling
    7 large granny smith apples (1.5kg)
    ½ cup water
    ¼ cup Bundaberg Caster Sugar
    1½ teaspoons finely grated lemon rind
    ½ teaspoon ground cinnamon
    2 tablespoons apricot jam

1. Make filling. Peel apples; cut into quarters, then remove cores. Cut each quarter into three lengthways. Place apples and water in a large saucepan. Bring to the boil; cover and reduce heat. Cook, stirring occasionally, until apples are just tender (about 5 minutes). Drain excess liquid. Place apples in a large bowl with sugar, lemon rind and cinnamon. Stir to combine. Cool to room temperature.
2. Make pastry. Place flour, cornflour, baking powder, and caster sugar into a food processor; process until combined. Add butter and process until crumbly. Combine egg yolk and water in a small bowl and beat lightly with a fork. Add to flour mixture and process until a ball forms, adding a little more water if necessary. Knead lightly on a floured board. Wrap in plastic wrap and refrigerate 30 minutes.
3. Preheat oven to 200ºC. Place a baking tray in oven. Grease a 23cm diameter pie dish.
4. On a floured board, roll two-thirds of the pastry to form a circle large enough to line the pie dish (about 32cm diameter). Ease dough into dish and trim edges.
5. Spread apricot jam over pie base, then spoon apple filling into dish.
6. Lightly beat egg white and brush a little around edge of pastry.
7. Roll out remaining pastry to form a circle, large enough to cover pie. Top pie with  pastry lid; trim excess. Lightly press edges together with fingers or a fork. Brush pie with a little remaining egg white and sprinkle with extra sugar. Make 4 small slits in the pastry lid (for air vents). Place on baking tray. Bake 15 minutes, then reduce heat to 170ºC and bake 25 minutes longer or until golden brown.