250 g unsalted butter chopped, cold
⅓ cup icing sugar mixture (70 g)
3 cups plain flour (480 g)
1 egg yolk
⅓ cup cold water (85 ml)
2 tsps cinnamon sugar
10 granny smith apples (1.5kg)
¾ cup caster sugar (170 g)
2 tbsp water
1 tsp mixed spice
2 tsp finely grated orange rind
1 tbsp cornflour
1.5 tbsp water
1 cup sultanas (200 g)
- Lightly grease a deep fluted 23cm round, loose-based pie tin.
- To make filling, peel and core apples. Cut into thick slices. Place in a large stockpot with sugar, water, spice and rind. Cook, stirring, until sugar is dissolved. Bring to boil. Simmer, covered, stirring occasionally, for 15 minutes, or until apples are just tender. Stir in cornflour blended with extra water until boiling and thickened. Refrigerate until cold. Stir in sultanas.
- Process butter, sugar and flour in a food processor to form fine crumbs. With motor operating, add egg yolkand water to form a soft dough ball.
- Roll out two-thirds of the pastry between two sheets of baking paper to form a 28cm circle to line prepared tin. Trim edge. Refrigerate for 30 minutes.
- Roll out remaining pastry into a 28cm square. Cut into 8 x 3cm-wide strips. Arrange in lattice pattern on baking paper. Refrigerate for 30 minutes.
- Line pastry case with paper. Fill with dried beans or rice. Place on oven tray.
- Cook for 10 minutes (190C). Remove paper and beans. Cook for further 15 minutes. Spoon filling into warm case.
- Turn lattice over onto filling. Trim edge. Sprinkle with cinnamon sugar.
- Cook for about 45 minutes (190C). Stand in tin for 10 minutes.
- Serve warm or cold.