Apple Pie

Ingredients

• 1kg granny smith apples, peeled, cored, cut into thin wedges
• 100g (1/2 cup) caster sugar
• 60ml (1/4 cup) water
• 4 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
• 1 egg, lightly whisked
• White sugar, to dust 

Direction

 

Preparation time: 20mins > cooking time: 35mins > Ready in: 55mins

1.    Preheat oven to 200°C. Combine apple, caster sugar and water in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Cover and simmer, turning occasionally, for 2-3 minutes or until apple is just tender. Set aside for 30 minutes to cool completely.

2.    Meanwhile, line the bases and sides of four round 9cm (base measurement) pie tins with half the pastry and trim excess. Place in the fridge for 15 minutes to rest.

3.    Brush the edges of the pastry with egg. Use a slotted spoon to divide the apple mixture evenly among the pastry cases.

4.    Use a 12.5cm-diameter round pastry cutter to cut 4 discs from the remaining pastry. Top each pie with a pastry disc and use a fork to press the edges to seal. Use a small sharp knife to trim any excess pastry and cut a small cross in the top of each pie. Brush the tops with egg and sprinkle generously with sugar.

5.    Place pies on a baking tray. Bake in oven for 25-30 minutes or until golden. Serve warm or at room temperature.

Note: To freeze (for up to 3 months): Place pies in airtight containers between layers of freezer film. Label, date and freeze.
To thaw: Place in the fridge for 12 hours. To reheat: Preheat oven to 180C. Place thawed pies on a baking tray. Bake in oven for 30 minutes or until heated through.

Utensils List

• Saucepan
• Pastry Cutter
• Baking Tray
• Spoon
• Knife
• Serving Plate
• Fork
• Brush

Ingredients List

• Caster Sugar
• Apple
• Water
• White Sugar
• Egg
• Frozen Shortcrust Pastry