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.
SERVES 8 PREP AND COOK TIME 1 HOUR 20 MINUTES (+ REFRIGERATION TIME)
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