spiced apple pie
NOTHING COMPARES TO A FRAGRANT HOMEMADE PIE
One warming slice of this classic wintry dish will take you to dessert heaven. 9 Granny Smith apples (about 1.5kg),
peeled and chopped into 3cm pieces 2 tablespoons lemon juice 50g unsalted butter ½ cup (90g) brown sugar
1/ cup (40g) almond meal 3 1 egg, beaten 2 tablespoons demerara sugar PASTRY ½ cup (90g) brown sugar 1 teaspoon cinnamon 125g cold unsalted butter, chopped 75g cold lard, chopped 1 tablespoon apple cider vinegar ½ cup (125ml) iced water STEP 1 For the pastry, place the flour, sugar, salt and cinnamon in a bowl and combine. Rub the butter and lard into the mixture until it resembles coarse crumbs. Add the vinegar and water and bring together to form a dough. Lightly knead, then shape into 2 discs and wrap in plastic wrap. Refrigerate until firm. STEP 2 Roll out each disc to a 4mmthick round. Use 1 to line an 18cm metal pie dish. Refrigerate the base and the remaining pastry until firm. Preheat oven to 180°C. Place the apple and lemon juice in a bowl. Melt the butter in a pan over high heat, add the brown sugar and apple mixture and cook for 12 minutes or until softened. Sprinkle the almond meal over the pie base and top with the filling. STEP 3 Brush the edge of the base with egg and top with the second pastry disc. Press the edges together and trim any excess. Cut a cross in the top, brush with egg and sprinkle with demerara sugar. Cook for 50 minutes until golden brown. STEP 4 Set aside to rest for 10 minutes before serving. Serves 8.
``One slice will take you to dessert heaven´´