Rus­tic ap­ple pie

Warm up this win­ter with these rich, gen­er­ous desserts from The Aus­tralian Women’s Weekly’s lat­est cook­book, Food For The Soul.

Australian Women’s Weekly NZ - - CONTENTS -


4 medium (600g) red-skinned ap­ples 1 cup (220g) caster sugar

2 tea­spoons finely grated lemon rind 1 ta­ble­spoon lemon juice

3 cups (750ml) wa­ter

2 cups (300g) plain flour

1 ta­ble­spoon caster sugar, ex­tra

125g cold un­salted but­ter, chopped ⅓ cup (80ml) iced wa­ter, ap­prox­i­mately 2 ta­ble­spoons milk

¼ cup (55g) de­mer­ara sugar 1 ta­ble­spoon flaked nat­u­ral al­monds

1 Peel and core the ap­ples; cut into sixths. Place ap­ples in a medium saucepan with the caster sugar, rind, juice and the wa­ter. Bring to the boil. Re­duce the heat to low; sim­mer for 10 min­utes or un­til ten­der. Us­ing a slot­ted spoon, trans­fer the ap­ple to a medium bowl. Sim­mer the syrup, un­cov­ered, for 15 min­utes or un­til re­duced to ¾ cup. Cool.

2 Mean­while, process the flour, ex­tra sugar and but­ter un­til crumbly. Add enough of the iced wa­ter to process un­til in­gre­di­ents come to­gether. Press the dough into a ball, en­close in plas­tic wrap; re­frig­er­ate for 30 min­utes.

3 Pre­heat oven to 180°C (160°C fan-forced). 4 Roll dough be­tween two large sheets of bak­ing pa­per into a 35cm round. Re­move the top layer of pa­per; care­fully slide the dough on pa­per onto a large oven tray.

5 Pile ap­ple into the cen­tre of the dough, leav­ing a 7cm border. Fold pas­try edge up and around ap­ple. Brush milk over the pas­try; sprin­kle with de­mer­ara sugar.

6 Bake pie for 40 min­utes or un­til the pas­try is golden brown. Just be­fore serv­ing, spoon some of the syrup over the pie and sprin­kle with al­monds.

Not suit­able to freeze or mi­crowave.

Rus­tic ap­ple pie

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