For those days when you just need a little warmth.
A little comfort.
A little love.
A L I T T L E A P P L E P I E
"We must have a pie.
Stress cannot exist in the presence of a pie."
-- David Mamet
T H E P A S T R Y
1 3/4 plain flour
1/2 cup self raising flour
1 pinch of salt
185g unsalted butter, cut into small pieces
1/3 cup caster sugar
1 tablespoon chilled water
1 tablespoon milk
Sift flours and pinch of salt into a large mixing bowl.
Add butter and rub lightly into flour with your fingertips,
until mixture resembles fine breadcrumbs.
Stir through sugar.
Add lightly beaten egg, and chilled water.
Knead together as dough forms.
Wrap in plastic wrap and refrigerate for 30 minutes.
Once chilled - Roll pastry out on a floured workbench ready to assemble.
T H E F I L L I N G
1kg peeled & cored granny smith apples; cut into cubes
2 tablespoons fresh lemon juice
1/4 cup caster sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
In a large bowl, toss the apples with the lemon juice, caster sugar, flour, cinnamon, nutmeg and salt.
T H E A S S E M B L Y
1 tablespoon unsalted butter, cut into small pieces
1 egg + 1 tablespoon milk whisked together
raw sugar for sprinkling
Roll out pastry to line individual pie trays.
Fill with apple mixture.
Add small piece of butter.
Cover with rolled out pastry to create a lid.
Brush with egg/milk wash
Sprinkle with raw sugar.
B A K E
On 200C for 30mins;
Then reduce heat to 160C and bake until golden.
Transfer to a wire rack to cool.