Apple pies

ingredients

• Filling

  • 6 medium granny smith apples, peeled, cored, sliced
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 lemon, finely grated zest

• Apple pies

  • 2 1/2 cup plain flour
  • 250 gram cold butter, chopped
  • 3/4 cup caster sugar
  • 1/2 cup almond meal (ground almonds)
  • 1 egg, plus 1 egg white, lightly beaten
  • 2 tablespoon water
  • 2 teaspoon sugar
  • whipped cream, to serve

method

• Apple pies

  • 1

    Sift flour into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almond meal.

  • 2

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

  • 3

    To make filling: In a saucepan, combine fruit with water, sugar, cinnamon and zest. Bring to boil. Reduce heat. Simmer, covered, for 4-5 minutes, until almost tender. Drain excess liquid. Cool.

  • 4

    Preheat oven to hot, 200°C (180°C fan-forced). Grease 8x10cm pie pans.

  • 5

    Roll out 2/3 pastry between 2 sheets of baking paper, until 0.5cm thick. Cut into rounds to line base and sides of pans. Trim, decorate edges. Prick bases with fork. Place pans on oven tray. Bake 8-10 minutes until golden. Cool.

  • 6

    Spoon filling into pastry case. Reduce heat to moderate, 180°C (160°C fan-forced).

  • 7

    Roll out remaining pastry. Cut into rounds. Brush edges with egg white. Cover pies with pastry, trimming edges.

  • 8

    Brush top with egg white. Sprinkle with sugar. Cut slits in pastry for vents. Bake 15-20 minutes, until golden. Serve warm with cream, if desired.