APPLE PIES

MAKES 6 PREP 30 MINS + CHILLING COOK 45 MINS

• 2½ cups plain flour, sifted • ¾ cup caster sugar

• ½ cup almond meal • 250g cold butter, finely chopped

• 1 egg, whisked, plus 1 extra for brushing

• 2-3 tbsp water

• ½ cup demerara sugar • double cream, to serve FILLING

• 6 medium Granny Smith apples, peeled, cored, sliced • ¼ cup caster sugar

• 1 lemon, grated zest, juice • ½ tsp ground cinnamon

1 In a large bowl, combine flour, sugar and almond meal. Rub in butter using fingertips until mixture resembles breadcrumbs.

2 Add egg and enough water to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic wrap. Chill 30 mins.

3 FILLING In a large saucepan, combine apple, sugar, zest, juice and cinnamon over medium heat. Cook 4-5 mins until almost tender. Cool.

4 Preheat oven to 200°C. Lightly grease 6 x 9cm fluted tart pans and place on an oven tray. Roll two-thirds pastry out between 2 sheets baking paper until 4mm thick. Cut into 6 rounds and press into pans. Chill 15 mins. Trim edges and prick base with a fork. Divide filling between cases.

5 Roll out remaining pastry and cut into rounds big enough to cover pie tops. Brush pie edges with egg. Cover with pastry, trimming edge.

6 Brush top with egg and sprinkle with demerara sugar. Cut slits in pastry to allow for steam to escape.

7 Bake 10 mins. Reduce heat to 160°C. Bake a further 15-20 mins until golden. Serve warm with double cream.