GRANNY SMITH APPLE PIE
serves / 10 INGREDIENTS
800g sweet shortcrust pastry 125g unsalted butter, at room temperature
125g raw caster sugar
3 egg yolks
1 tsp natural vanilla paste 150g almond meal
6 granny smith apples
Icing sugar, whipped cream and berries, to serve
Preheat oven to 180C. Roll out 550g pastry to 4mm thick, then line into a greased 2L pie dish. Line with foil, fill with baking weights and bake for 20 minutes. Set aside.
Whip the butter and raw caster sugar on medium speed for 5 minutes, until very light. Beat in eggs, yolks and vanilla. Fold in the almond meal. Spoon into the pie crust.
Halve and core apples. Slice finely. Arrange skin side up in pie crust. Divide remaining pastry in two, and roll each out to a long rope 3mm thick. Twist together, then press on to the sides of the pie. Bake for 25-30 minutes, until pastry is golden. Serve with icing sugar, whipped cream and berries.