Ingredients
- 150g butter, chopped
- 40g icing sugar
- Pinch of salt
- 150g plain flour
- 150g self-raising flour
- 1 egg, beaten
- 1 tbsp chilled water
- Title:For the filling
- 1.2kg granny smiths, peeled, cored and sliced
- 110g caster sugar
- 1/2 cup water
- Title:For the icing
- 120g icing sugar
- Rind of 1 lemon, grated
- Lemon juice to taste
- 1 egg white
- 30g flaked almonds
Method
Preheat oven to 190C. Combine butter, sugar, salt and flours in a food processor and whiz until mixture resembles fine breadcrumbs. Add egg and water and process until mixture just comes together. Form dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Divide dough in half. Roll out one half on a lightly floured surface and line a round fluted 22cm flan tin with removable base. Cover and refrigerate for 30 mins.
For the filling
Combine apples in a large saucepan with sugar and water and cook over medium heat for about 10 mins or until soft. Drain and cool.
Spoon apples into prepared pastry case and brush edge with a little water or milk. Roll out remaining pastry on a lightly floured surface until large enough to cover filling, cover pie and then press pastry edges to join. Trim edge.
For the icing
Combine icing sugar, lemon rind and juice and just enough egg white to make a thick paste. Spread icing over pastry and sprinkle top with almonds.
Place pie on a hot oven tray and bake for about 40 mins or until pastry is golden and cooked. Cover loosely with foil if top browns before pastry is cooked.
To serve
Serve warm or cold with thick cream.
