- 1 1/2 cups plain flour
- 3/4 cup self-raising flour
- 1/3 cup custard powder
- 1/3 cup cornflour
- Pinch salt
- 185g butter, cold and cut into 1 cm squares
- 1 tablespoon caster sugar
- 1 egg yolk
- 1 1/2 teaspoons Queen Organic Vanilla Bean Paste
- 2-3 tablespoons water
- 1 egg white (for glazing)
- 1 tablespoon Apricot or Orange Marmalade
- Extra sugar
- 10-12 large granny smith apples, peeled, cored and cut into 2cm squares
- 1/2 lemon
- 1/4 cup sugar
- 1 teaspoon Queen Vanilla Bean Paste
To make the pastry, sift the flours, custard powder and salt into a large mixing bowl. Rub the butter into the flours with your fingertips until the mixture resembles fine breadcrumb, add caster sugar and mix well.
Add egg yolk, vanilla bean paste and 2 tablespoons of water and mix till it forms a firm crumbly dough (do not knead the dough, just bring it together in a ball) use the final tablespoon of water if required. Form a log shape, then wrap it in cling film and refrigerate for an hour (this time is important to allow the dough to roll properly).
In a large heavy bottomed saucepan place the apple pieces and add enough tap water to cover. Add the sugar, vanilla bean paste and half lemon and stir until sugar is dissolved. Bring the saucepan to the boil then take off the heat immediately, take out the apple, drain well and set aside to cool.
Take pastry out of the fridge and cut half of it off placing the rest back in the fridge. This is a very crumbly dough so you will need to place the pastry in between two sheets of cling film and roll it out till it it is large enough to line the base and sides of a deep pie dish. Gently remove the top layer of cling film, then pick up the pastry with the bottom glad wrap and carefully invert it over the pie dish to fit it in place.
Spread the marmalade on the base of the pastry and then place the cooled apple mix into the dish.
Preheat oven to 200 degrees Celsius.
Roll out remaining half of pastry using the above method and cover apple pie mix with strips of pastry, or alternatively one large round piece of pastry that has holes pricked into the top. Beat the egg white with a fork, then brush over the top of the pie pastry and sprinkle with a little extra sugar.
Bake for 20 minutes, then reduce the oven temperature to 180 degrees cooking for a further 20 minutes or until the pastry is a lovely golden colour.