Served warm or cold to match the seasons, there's always time for a home made pie. Enjoy with ice cream, natural greek yoghurt or natural coconut yoghurt.
Ingredients
- 220 g plain flour
- 2 tbsp caster sugar
- 110 g unsalted butter, chilled, chopped
- 1 egg yolk
- pouring cream, to serve
Custard apple and apple filling:
- 4 large (about 800 g) Granny Smith apples, peeled, cored, sliced
- 1 (about 550 g) custard apple, seeds removed, flesh scooped
- 110 g (½ cup) caster sugar
- 2 tbsp plain flour
- 1½ tsp ground cinnamon
Topping:
- 105 g (¾ cup) plain flour
- 75 g (⅓ cup) caster sugar
- 65 g (¼ cup firmly packed) brown sugar
- 100 g unsalted butter, chilled, chopped
Method
- To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs. Whisk egg yolk with 60 ml (¼ cup) iced water and add to flour mixture. Process until mixture comes together to form a dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours.
- Roll out pastry to 5 mm thick and use to line a 22 cm pie pan, trimming excess. Refrigerate until needed.
- To make filling, combine all ingredients in a bowl and set aside.
- Preheat oven to 180°C. To make topping, combine flour, sugars, butter and a pinch of salt in a food processor and process until mixture resembles coarse crumbs. Spoon filling into pie pan, spreading evenly, then spread with topping. Bake for 1 hour or until apples are tender and pastry is golden.
- Serve warm with pouring cream.
Chilling time: Allow 2 hours.
Credits: Recipe by Phoebe Woods - www.sbs.com.au
, Photography Chris Chen. Styling Kirsten Jenkins. As seen in Feast magazine, July 2014, Issue 33.
