Traditional Apple Pie

 Traditional Apple Pie

 Tim's Apple Pie!

Traditional Apple Pie

I love recipes which evoke a sense of times past, of an era when you expressed your hospitality and love through the simple pleasure of generously and wholeheartedly sharing your home, your meal and your hearth with others.  There are few more welcoming treats than an Apple Pie – and what other dish says welcome to my hearth in such a deliciously simple way!
A Good Butter Pastry is equal parts fat to flour.  Egg yolks are added for depth of flavour and lemon to cut through the fat and provide lightness to the mix.  Use 2 x mix below for Apple Pie (one quantity for the base, one for the lid of the pie)

Pre-heat oven to 200°C

Good Butter Pastry

250 grams of Butter – very cold
250 grams plain 00 bakers flour or gluten free baking flour
1 egg yolk
1 teaspoon of lemon juice
A pinch of salt

Use a butter knife to cut the chilled butter through the flour until it is almost at breadcrumb consistency.  Add the lemon juice and salt, and if necessary a tiny amount of iced water – just enough to bring the pastry into a good dough.  As soon as the dough forms a ball, place in a bowl and refrigerate for at least 15 minutes.  Remove from the fridge – if you have stone work surfaces or a marble pastry slab use these to roll out your dough.  If not, or it is a particularly warm day, place a baking sheet in the freezer until very cold and use this as your work surface.  Carefully roll out the pastry to the desired thickness and drape over a well greased pan.  Allow for some shrinkage. 

Butter and flour a suitable pie dish and blind bake base, using kitchen weights or beans on baking paper to retard rising, set aside.

Roll our pie lid to desired thickness and refrigerate until just before baking.
 

For Filling:

1.5kg Granny Smith Apples, peeled, cored and finely sliced
¼ cup of Demerara sugar
½ cup water
½ teaspoon each : cinnamon, ground cloves
1 tablespoon golden syrup
½ teaspoon vanilla extract
1 tablespoon cornflour dissolved in the juice of a lemon

Add all filling ingredients to a large saucepan and combine gently.  Simmer until apples are just tender and cornflour has cooked through to form a scant sauce.  Allow to cool before pouring into prepared pastry base.  Remove pastry lid from the fridge and drape over the apples, pinching down the edges to form a seal.  Brush with milk and sprinkle additional Demerara sugar over the pie top.  Cut a couple of stream vents into the pastry and bake in a 180°C oven for 30-40 minutes or until pastry is golden.  Service with cream and/or ice-cream.