Ingredients
Classic Apple Pie
Apple Filling
Sweet Vanilla Shortcrust Pastry
Serves: 8-10
Preparation: 30 minutes (+ 15 minutes pastry making time and chilling time)
Baking: 70 minutes
Method
Classic Apple Pie
1. Preheat the oven to 200°C (180°C fan-forced).
2. Unwrap the larger portion of pastry and place on a lightly floured, cool benchtop. Use a lightly floured rolling pin to roll the pastry into a round, about 5mm thick and about 35cm in diameter.
3. Carefully drape the pastry loosely around the rolling pin, place it over an ungreased 20cm (top measurement) metal or ceramic pie dish (see Baker’s Tips) then unroll the pastry being careful not to stretch it.
4. Gently lift the edges of the pastry and ease it into the pie dish to line the base and the sides and settle it into the corners without stretching it, allowing the excess pastry to overhang the edges.
5. Place the lined pie dish on an oven tray and then place in the fridge to rest for while making the filling.
6. To make the apple filling, combine the sugar, flour and cinnamon in a small bowl.
7. Peel, core and quarter each apple.
8. Cut each apple quarter into 4 wedges and place in a separate large bowl with the orange rind, 1 tablespoon of the orange juice and the vanilla bean paste.
9. Use your hands or spatula to toss gently to evenly coat the apple slices.
10. Add the sugar mixture and toss gently to combine evenly.
11. Sprinkle the almond meal over the base of the chilled pastry case, spoon the apple mixture over the top and dot with the diced butter.
12. Whisk together the egg yolk and milk.
13. Brush the edge of the pastry with the egg wash.
14. Roll out the remaining smaller disc of pastry into a round, about 5mm thick and about 25cm in diameter.
15. Use a 2cm fluted or plain round cutter to cut out a circle from the centre of the pastry.
16. Carefully drape the pastry loosely around the rolling pin and roll over the top of the pie.
17. Use your fingertips to press the pie pastry top and bottom together around the edge of the pie to seal
18. Use a small sharp knife to trim the excess pastry from around the edge.
19. Use your fingertips to pinch the edge of the pastry to decorate.
20. Brush the top of the pie with some of the remaining egg wash and then sprinkle with demerara sugar.
21. Bake in preheated oven for 30 minutes. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 40 minutes or until the pastry is golden and cooked through and the apples are tender (see Baker’s Tips).
22. Remove the pie from the oven and stand for 5 minutes before serving warm with ice cream.
Sweet Vanilla Shortcrust Pastry
1. Combine the flour, almond meal and caster sugar in the bowl of a food processor.
2. Add the butter and use the pulse button to pulse until the mixture resembles fine breadcrumbs.
3. Remove the lid of the food processor and sprinkle the water over the flour mixture and then add the vanilla bean paste.
4. Continue to process using the pulse button until the mixture is evenly combined and just starts to come together (but hasn’t as yet formed a ball).
5. The pastry should be soft but not sticky.
6. Turn the pastry out onto a lightly floured, cool benchtop.
7. Knead lightly with your fingertips for about 10 seconds or until it comes together but isn’t completely smooth.
8. Shape the pastry into a disc, wrap well in plastic wrap, and chill and use as directed.
