Grandma’s Apple Pie Recipe
- 30g unsalted butter
- 1kg Granny Smith apples, peeled, cored, thinly sliced
- 1 vanilla bean, split
- 100g caster sugar
- 1 lemon, juiced
- 1 lemon zest
- 1 tablespoon cornflour
- 1 egg, beaten, to brush
- 350g (3¼ cups) Cummins Milling First Quality Bakers Flour
- 175g unsalted butter, chilled
- 1 pinch of salt
- 75g ( ½ cup) icing sugar
- 2 tablespoons chilled water
- 1 egg, beaten
Place the flour, butter and sugar in a food processor with a pinch of salt.
Process until the mixture resembles fine breadcrumbs.
Add the egg and chilled water, then process until the mixture comes together to form a smooth ball.
Divide into 2 portions, one slightly larger than the other, wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, place the butter in a large saucepan. Add apples, scraped vanilla bean and seeds, sugar, lemon rind and juice. Cook over a low heat for 6-8 minutes until it just starts to soften.
Mix the cornflour with 2 tablespoons cold water and stir into the apple mixture. Cook for 1 minute. Remove the vanilla bean, strain the apples over a colander and discard juices.
Preheat the oven to 200°C (180°C fan-forced). Grease a 19 x 5cm fluted loose-bottomed tart pan.
Roll the larger piece of pastry on a lightly floured surface and use to line the base and sides of the pan. Refrigerate for 30 minutes.
Line the pastry shell with the baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove the paper and weights and return to the oven for 5 minutes. Allow to cool. Place the apples into the pastry.
Roll out the remaining pastry and press onto the top of the pie, using your fingers to crimp the edges, making sure the edges are well sealed.
Use a knife to pierce the top of the pie to let the steam out.
Use any excess pastry to make a decorative pattern for the lid.
Brush the top with egg, bake for 25 minutes or until cooked and golden. Rest for 10 minutes before removing from the pan.