Freeform apple pie
Preparation: 15 minutes Cooking: 40 minutes Serves: 6-8 Ingredients 1½ cups flour 3 tbsp icing sugar 80g butter, chopped 2-3 tbsp water
600g red apples, quartered, cored and sliced 1 orange, juiced and zest julienned 1 egg, separated 2 tbsp semolina 1 tbsp caster sugar 2 tbsp warm honey 50g blueberries (optional) 1 tsp icing sugar
Heat the oven to 180oC. Sift the flour and icing sugar into a large bowl. Add the butter. Using your fingertips, lightly rub into the flour mixture. When the mixture looks like fine crumbs, add 2-3 tablespoons of the water and lightly knead the dough until just smooth and pliable. Cover with plastic wrap and put in the fridge while you prepare the apple filling. Toss sliced apple in the orange juice and zest. Take the pastry dough out of the fridge. On a lightly floured surface roll out into a rough circle, 5mm thick with a diameter of about 27cm. Place the pastry circle onto a baking tray, lined with non-stick baking paper, and brush with the egg yolk, leaving a 5cm border. Sprinkle with the semolina. Drain the apple slices from the juice and arrange onto the centre of the pastry, leaving a 5cm border. Fold the pastry edge over the apples and pinch the folds together. Lightly beat the egg white with a fork and brush over the pastry border. Sprinkle the whole pie with caster sugar. Cook in the oven for 35-40 minutes or until the pastry is golden and cooked. Remove from the oven and brush the apple filling with the warm honey. To serve, scatter with blueberries (if using), sift over the icing sugar and serve with cream or ice-cream.