APPLE, BERRY AND MACADAMIA PIE

Preparation time 40 mins plus 40 mins chilling

Cooking time 1 hour 30 mins Serves 10-12

21/2 cups plain flour, plus extra, to dust 1 tsp salt 225g unsalted butter, chilled, chopped 1/2 cup chilled water 1 cup frozen raspberries 1 Tbsp milk, for brushing

FILLING

6 medium apples, peeled, cored, cut into 1cm-thick slices (approx. 1.2kg) 1/2 cup caster sugar, plus extra 1 Tbsp 1/4 cup plain flour 1/3 cup Australian macadamias, roasted, chopped 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg

STEP 1 Sift flour and salt together into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Gradually add water, mixing with a fork, until a soft dough forms.

STEP 2 Lightly knead dough, divide into 2/3 and 1/3 pieces. Form discs. Wrap in plastic, chill in fridge for 30 minutes.

STEP 3 On a lightly floured surface, roll out large pastry disc to a 30cm round. Drape pastry over rolling pin and ease into a 22cm round pie dish, press base and sides. Chill in fridge for 10 minutes. Preheat oven to 180°C fan-forced (200°C conventional).

STEP 4 For Filling, put apple in a large bowl. In a small bowl, mix sugar, flour and macadamias. Sprinkle spices over apple, stir sugar mix through to coat.

STEP 5 Spoon 1/2 of the apple mix into pastry case. Scatter raspberries over. Top with remaining apple mix.

STEP 6 On a floured surface, roll remaining pastry out to a 25cm round. Cut into 1.5cm strips. Arrange over pie in crisscross, weaving to create lattice.

STEP 7 Trim excess pastry around rim. Fold edge of pastry case over rim, pressing with a fork to seal.

STEP 8 Brush top with milk, sprinkle with extra sugar. Cover edge loosely with a strip of foil to prevent browning. Bake for 11/2 hours, reducing oven temperature to 160°C fan-forced (180°C conventional) after 20 minutes and remove foil. Cool. Serve.