Ingredients
- 1 cup self-raising flour
- 1 cup plain flour
- 125 g chilled butter, chopped
- 2 tablespoons caster sugar
- 1 egg
- 1–2 tablespoons milk
- 1 egg, extra, lightly beaten, for glazing
Filling
- 8 large green apples, peeled, cored and cut into 12 wedges
- 2 thick strips lemon rind
- 6 whole cloves
- 1 cinnamon stick
- 2 cups water
- ½ cup sugar
Method
1. Brush a deep, 20 cm diameter springform tin with melted butter or oil. Line the base with paper and grease the paper, dust lightly with flour and shake off excess.
2. Place the flours, butter and sugar in a food processor. Process for 15 seconds or until the mixture is fine and crumbly. Add the egg and almost all the milk and process for another 15 seconds or until the mixture comes together, adding more liquid if necessary. Turn onto a lightly floured surface, knead for 2 minutes or until smooth. Roll two-thirds of the pastry between 2 sheets of plastic wrap until large enough to cover base and side of tin. Roll out remaining pastry on a sheet of baking paper large enough to fit top of tin. Refrigerate pastry for 20 minutes.
3. To make Filling: Combine apples, rind, cloves, cinnamon, water and sugar in a large pan. Cover and simmer for 10 minutes or until tender. Remove from heat, drain well. Set aside until cold. Discard rind, cloves and cinnamon.
4. Preheat the oven to 180°C. Carefully spoon apples into the pie shell. Cover with the pie top. Brush pastry edges with a little of the extra beaten egg to seal. Prick top of the pie with a fork. Trim edges with a sharp knife, crimp edges to seal. Brush top with beaten egg. Bake for 50 minutes or until pastry is cooked through. Leave pie in tin for 10 minutes before removing.
