I was going to save this one for National Apple Pie Appreciation Day (for those of you playing at home that's May 12 in Australia and May 13 in the States) but I just couldn't wait that long! I'd serve this one with some cool custard or vanilla ice cream - just make sure the only body part that comes into contact with it is your tongue.
LIKE WARM APPLE PIE
- 3 cups of plain flour
- 250g unsalted butter
- 6 tsp cold water
- 2 egg yolks
- 6 tbsp white sugar
- 3 large apples - I used Royal Gala
- 2 tbsp butter
- 1 cup of brown sugar and extra for sprinkling
Put the egg yolks in a bowl, add the water into the egg yolk and stir through well, then add to the flour mix. Stir through quickly with a wooden spoon and then get your hands in there and get them dirty. This is your luvverly dough.
Flour the surface and roll the dough out. Get a normal size dinner plate and use it as a template to cut the top and the base. You should have 2 circles of dough - one's the top, one's the bottom.
Grease the pie dish. Press one circle of the dough into the base of the dish. Add a layer of baking paper and add the uncooked rice and blind bake for 10 minutes.
After 10 minutes, remove paper and rice and bake again.
Peel and chunk up your apples. While your base is baking, in a frying pan add the butter and melt until brown. Add your apples in and then one cup of brown sugar. Coat the apples and cook them until they're soft and lovely looking. Set it aside for 30 minutes or so to cool slightly.
Take your baked base, add your warm apple filling. Get the top layer of dough - pat it over the pie and seal the edge - crimp them in. Any leftover dough can be used to decorate the pie on top. Sprinkle remaining brown sugar on the top.
Put into the oven on 180 and bake for a further 30 minutes.
SERVE IT UP!