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Mum's Apple Pie
Recipe by Lilly Saliba
It’s not American Pie, it’s Mum’s Apple Pie!
- Steps
- Ingredients
Steps
- Peel and slice apples and place in a large pot. Add two table spoons of sugar. Boil apples and sugar until just soft. Drain and cool.
- Brush a round 5cm-deep, 20cm (base measurement) pie dish with melted butter to grease.
- Mix dry base ingredients with hands in a bowl. Using an electric beater mix the butter through until it resembles breadcrumbs.
- In a separate bowl mix cold water, egg yolk and lemon juice with a fork. Add small amount of the liquid to the flour mixture and use fingers to lightly combine (only enough to bind dry ingredients).
- Pull out two thirds of the pastry on a lightly floured surface to a 28cm-diameter disc.
- Line the prepared pie dish with pastry and trim excess.
- Pre-heat oven to 200°C. Place apple mixture in the pastry case. Roll out remaining pastry on a lightly floured surface to a disc large enough to fit over the top of the pie.
- Place pastry over apple mixture then trim, seal and flute edges. With remaining pastry cut six pieces into the shape of leaves.
- Brush one side with egg white and place on the centre of the pie. Pierce the centre of the pastry with a fork (to let steam out when cooking). Sprinkle with sugar.
- Bake pie in the pre-heated oven for 45 minutes, or until pastry is a light golden brown. Serve hot or cold with double whipped cream or ice-cream.
