Deep-dish apple pie
This wonderfully comforting deep-dish apple pie recipe is perfect for the whole family to enjoy for a deliciously sweet dessert. Serve warm with plenty of silky custard and vanilla ice cream
- 3 cups plain flour
- 250 g chilled butter, chopped
- 1 tbsp caster sugar
- 1 egg yolk, plus 1 extra yolk, whisked
- 1/3 cup lemon juice or chilled water
- 2 tbsp almond meal
- 2 tsp caster sugar
- vanilla custard, ice cream to serve
- 1.2 kg Granny Smith apples, peeled, cored, cut into wedges
- 1/4 cup brown sugar
- 1 tsp mixed spice
- Sift flour into a large bowl. Rub in butter with fingertips until mixture resembles breadcrumbs. Add sugar, then stir in egg yolk and enough juice to make a soft dough. Halve, then cover in plastic wrap and chill for 20 minutes.
- For the filling: In a saucepan, combine all the ingredients. Cook, covered, on medium for 8-10 minutes until apples are starting to soften. Cool.
- Roll each piece of pastry between 2 sheets of baking paper until 3mm-thick rounds form. Line a deep 23cm pie plate with 1 sheet pastry. Trim edges, then pinch pastry to rim of plate. Chill for 30 minutes.
- Preheat oven to 200°C. Bake pastry blind for 10-12 minutes. Remove paper and weights, then bake for a further 8 minutes until base is lightly golden. Cool.
- Reduce oven to 180°C. Sprinkle pastry base with almond meal, then fill with apple. Brush edges of pie with some egg yolk. Arrange remaining sheet over pie filling, trim edges and pinch to seal. Cut a small cross in top, brush with remaining yolk and dust with sugar.
- Bake for 15-20 minutes until pastry is golden. Cool for 5 minutes, then slice. Serve warm with custard and ice cream.