- Add the plain flour, sugar and salt to the bowl of a food processor and give it a few pulses to
combine. - Add the icy cold butter and pulse until the butter and flour mixture resembles coarse
breadcrumbs. - Transfer to a bowl and add the cold water. Stir, initially with a spatula and then gently bring
the mixture together with your hands. Wrap the pastry and pop it into the fridge to rest for at
least 30 minutes. - Peel, core and chop the apples. Place them in a bowl, squeeze over the juice of 1 lemon and
cover with boiling water (approx 2 litres) for 10 minutes. - Drain the apples in a colander over the sink and allow to cool to room temperature.
Grease a 24 cm pie dish with butter and preheat oven to 180C (fan forced) or 200C. - Roll out two-thirds of the pastry, on a bench lightly dusted with flour until big enough to line
the dish. Use the rolling pin to transfer pastry to dish, trim and refrigerate for 30 minutes. - Brush refrigerated pastry case with egg white. Toss the drained apples in a bowl with the
demerara sugar and cinnamon until coated and then add to pie dish. - Roll out the remaining pastry, large enough to cover the pie. Pinch the edges to seal the pie.
Brush the top with egg white, sprinkle with extra demerara sugar and slash some holes in
the top to let some air escape. - Bake pie for 45 minutes and serve warm but not hot with ice cream, custard or both!
Serves 8.
Mish is a food stylist and recipe developer and Prahran Market guide, Check out more of her
recipes at www.mishdelish.com and follow her on Instagram @mish.delish.
