10 minute prep.
1.5 hours cooking
- 6 granny smith apples
- 2 pink lady apples
- Finely grated rind and juice of ½ lemon
- 130 gm caster sugar
- 40 gm plain flour
- 1½ tsp ground cinnamon
- 1 tsp vanilla bean extract
- 20 gm butter, cut into little pieces
- 1 egg yolk, beaten with 1 tbsp cream or milk, for eggwash
- Raw sugar, for dusting
- 375 gm plain flour
- 100 gm brown sugar
- 180 gm chilled butter, diced
- 2 eggs
- To make the brown sugar pastry, process the flour, brown sugar, butter and a good pinch of salt in a food processor until combined, add the eggs and process until mixture begins to clump together. Turn onto a work surface, then use the heel of your hand to smear the mixture across the bench, bringing it together to form a dough. Form into a disc and wrap in plastic wrap and refrigerate for at least an hour to rest. You can make the pastry a day or two ahead if you like, but stand it at room temperature for 15-20 minutes to soften slightly before you roll it out.
- Preheat the oven to 200C. Roll out 3/5 of the pastry to a 27cm round (about 3mm thick) and line a 25cm diameter pie dish, allowing excess pastry to over hang the sides. Roll out the remaining pastry to a 32cm round (about 3mm thick), place on a piece of baking paper and set aside in the refrigerator.
- For the filling, peel, core and slice the apples into 3mm thick slices, combine in a bowl with rind and juice and toss to combine.
- Add the sugar, flour, cinnamon and vanilla, toss to combine and coat evenly, then pile into the prepared pie dish, piling the apples higher in the centre. Dot the butter over the apples, brush the edges of the pastry lightly with egg wash, then place the reserved pastry on top, pressing to seal the edges.
- Crimp with a fork, trim off excess pastry, and then cut 4-5 vents in the centre of the pastry lid to allow the steam to escape. Brush the top of the pie with egg wash, scatter with raw sugar and bake for 10-15 minutes until pastry begins to turn golden.
- Reduce the oven to 170˚C and bake, turning the pie occasionally, for 50 minutes- 1 hour until bubbling and golden brown. Cover the pie loosely with foil if the pastry is browning too quickly.
- Stand for 15 minutes then serve warm or at room temperature with ice-cream or thick cream.