Apple Pie

Ingredients

Pastry:

300g (2 cups) plain flour
45g (3tbs) caster (superfine) sugar
150g butter chopped
2-3tbs ice cold water
OR, 2 sheets frozen shortcrust pastry

Apple Pie Filling:

800g Ardmona pie apple
2 tbs caster sugar
1 tbs lemon juice
1 tsp ground cinnamon
1 egg, lightly beaten
2 tbs raw sugar, for sprinkling

Method

Preheat oven to 190°C. Grease a 24cm pie dish and set aside.
To make the pastry, place the flour, sugar and butter into a food processor and pulse until it resembles fine breadcrumbs. Slowly add the iced water and mix until dough is smooth. Knead the dough into a ball on a lightly floured surface. Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes.
Meanwhile, combine Ardmona Pie Fruit, sugar, lemon juice and cinnamon in a large bowl.
Divide pastry dough into 2 portions (one 2/3 for the base and one 1/3 for the top) and then roll out each portion until 3-5mm thick.
Line pie dish with pastry, covering base and sides. Trim any excess. Spoon the apple mixture over the base. Brush the sides with egg.
Cover with the remaining sheet of pastry. Press edges to seal and trim excess. Brush with egg and sprinkle with raw sugar.
Cut 3-4 slits in the top to allow steam to escape. Bake for 30-40 minutes, or until golden. Serve warm with ice cream.

If using store bought shortcrust pastry, simply line the pie dish with 1 sheet of pastry. Fill as above and top with the remaining pastry sheet. Bake as normal.