Apple pie

Apple pie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 quantity Rich shortcrust pastry
6 large cooking apples, peeled, cored and thinly sliced
165g sugar
1 tablespoon plain flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch salt
30g butter
1 egg white, lightly beaten
sugar, extra

Method

  1. Reserve one-third of pastry for lid of pie. Roll out remainder to line a greased 23 cm pie plate. Toss apples with sugar, flour, spices and salt. Spread evenly in pastry case and dot with butter.
  2. Roll out remaining pastry to cover top of pie, moisten edges and press firmly together. Press edges with tines of a fork to decorate. Make a few slits in top crust for steam to escape, brush with egg white and sprinkle with extra sugar.
  3. Bake in a preheated hot oven for 10 minutes. Lower heat to 160°C and bake for a further 45 minutes or until pastry is golden and apples are tender. Serve warm.
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