serves
8-10
prep
20 minutes
cook
1 hour
difficulty
Mid
serves
8-10
people
preparation
20
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
Pastry
- 2½ cups (340 g) plain (all-purpose) flour
- 3 tsp (12 g) granulated sugar
- 1 tsp salt
- 1 cup (224 g) unsalted butter, chilled and cut into pats
- 1 egg, cold
- 3-4½ tbsp (60–90 ml) milk, cold
Filling/Egg wash
- 1½ tbsp (28 g) unsalted butter
- 7-8 (about 1.6 kg total) firm apples , such as Granny Smith, Braeburn or Gala, peeled, cored and cut into ½ cm (¼-inch) slices
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 2 tbsp + 1 tsp (21 g) cornflour (cornstarch)
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp kosher salt
- 2 tbsp + 1 tsp (20 g) rolled oats
- 1 egg
- 3 tsp (15 ml) milk or water, for an egg wash
- Turbinado or granulated sugar, optional
Cooling / chilling time: 1-2 hours. (Note pastry can be made up to 2 days in advance)
Instructions
- For the pastry, combine the flour, sugar and salt in a large bowl. Add the butter and, using your fingers or a pastry cutter, cut and snap the butter into the flour until the pieces are about the size of a pea. In a small bowl, whisk together the egg and 3 tablespoons (60 ml) of milk, add it to the flour mixture and stir to combine, adding another a little more milk if needed until the pastry holds together in a ball when squeezed in your hands.
- Knead the dough once or twice to bring it together, divide in two, wrap each in plastic wrap and press into two 2.5 cm (1 inch) thick disks. Refrigerate for at least 30 minutes or up to two days.
- Meanwhile, make the filling by melting the butter over medium-high heat in a large frying pan or saucepan. Add the apples, sugar, brown sugar, cornstarch, cinnamon, nutmeg and salt and stir to combine. Cook the apples for 6 to 8 minutes, stirring occasionally, just to soften a little and allow the apples to start releasing their juices.
- Remove from the heat and cool to room temperature. Once cool, set your oven rack to the lowest position and preheat it to 220°C (425°F).
- Roll one disk of dough out to a ½ cm (¼-inch) thick circle and drape it into a pie plate. Scatter bottom with oats and top with the apples. If your apples are extra juicy, feel free to leave some of the juice behind and use as a sauce for the pie.
- Roll out the second disk of dough, cut a steam vent into the centre and drape it over the top of the pie. If you want to get creative, feel free to weave your top crust into a lattice but if you want a classic look, just a circle will do. Crimp the edges of the top and bottom crust together to seal
- Whisk together the egg and milk or water and brush over the pie. Scatter a little turbinado or granulated sugar over the top of the pie, if using.
- Place the pie onto a rimmed baking sheet and bake for 20 minutes. Lower the temperature to 350°F (175°C) and continue to bake for 30 to 35 minutes or until golden brown.
- Allow the pie to cool before slicing and serving on its own or with ice cream and reserved apple liquid.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
