Ingredients
Pastry
Method
1.Peel, quarter and core apples, slice thickly. Place apples, caster sugar and the water in large saucepan, cover, bring to the boil. Reduce heat, simmer about 10 minutes or until the apples are just tender. Gently turn the apple mixture into a large colander or strainer to drain, cool to room temperature.
2.Preheat oven to 200°C (180°C fan forced). Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
3.Make pastry. Sift flour and icing sugar into large bowl, rub in butter. Make a well in centre. Using a knife, “cut” combined egg and enough milk through flour mixture to make a soft dough.
4.Roll two-thirds of the pastry on floured surface until large enough to line base and sides of pan, with 1cm (½ inch) extending over sides. Lift pastry into pan. Spread cold apple mixture into pastry case, brush edges with a little extra milk. Roll out remaining pastry until large enough to generously cover pie. Place over filling, press edges together to seal. Trim excess pastry around edges. Brush top with a little milk, sprinkle with white sugar. Slash about six holes in pastry.
5.Bake pie 45 minutes. Stand in pan 10 minutes, turn, top-side up, onto wire rack to cool.
6.Meanwhile, make passionfruit icing. Sift icing sugar into medium heatproof bowl, stir in enough of the passionfruit pulp to make a thick paste. Place bowl over saucepan of simmering water, stir icing until spreadable.
7.Spread icing over pastry, serve slice cut into squares.
You will need approximately two passionfruit to make this recipe.
Note
