- 30 min
- 50 min
- 3 1/3 cups (500g) plain flour
- ¼ cup (40g) icing sugar
- Pinch salt
- 275g unsalted butter, cold, cubed
- 2 tsp Queen Organic Vanilla Bean Paste
- ½ cup (125ml) ice cold water
- 1 large egg, lightly beaten
- Raw or Demerara sugar, to sprinkle
Method - Pastry
Place flour, icing sugar, and salt into food processor. Pulse several times to incorporate ingredients.
Add cold butter and pulse several times in short bursts until butter is just beginning to incorporate. The butter should be in a variety of sizes, with some the size of large peas.
Add Vanilla Bean Paste and ice water, briefly pulse 4-6 times until dough holds together when squeezed between your fingers. If still too dry add another tablespoon of water, pulsing the dough until it holds together. Pour out onto cling wrap and gently press the dough together. Split dough in two and wrap tightly in cling wrap and chill for 30 minutes.
Method - Filling
Peel and core apples, and cut each into 8 pieces. Mix with lemon juice in a large bowl, to prevent apple from browning.
Place butter and sugar in a large heavy based saucepan over medium heat until melted. Add apple, Cinnamon Baking Paste and Vanilla Bean Paste. Cook, stirring occasionally for 10 minutes, or until apples have softened. Set aside to cool.
Method - Assembly
Grease a deep 23cm pie dish. On a lightly floured surface, roll out first half of pastry. Drape dough over rolling pin, and place into pie dish, trimming the edges.
Pour in filling and take out second lot of dough. Roll into a large rectangle approximately the diameter of the pie dish. Cut pastry into even strips and place over pie filling in lattice pattern. Trim off remaining dough and place pie in freezer for 15-20 minutes to allow dough to chill thoroughly. Preheat oven to 200C (fan forced).
Brush top of pie with egg wash and sprinkle with sugar. Bake for 20 minutes before decreasing the temperature to 180C for another 20 minutes. Allow to cool slightly and serve warm with ice cream or custard.
If you’d prefer not to lattice your pie crust. Simply roll pastry into a 24cm circle and place over pie. Seal the lid of the pie to the sides of the pie with some of the egg wash. Egg wash the top of the pie, sprinkle with sugar and score an X in the middle of the pie to allow steam to escape.