12 large Granny Smith apples, peeled, cored
½ cup caster sugar
4 whole cloves
2 cups water
1 tbsp plain flour
1 tsp ground cinnamon
Cooking oil spray, to grease
Extra 1½ cup plain flour plus extra for dusting
1 cup self-raising flour
160 g butter, diced, chilled
⅓ cup iced water
Extra 1 tbsp caster sugar
1 tub ice-cream (or cream or custard) to serve
- Cut apples into quarters, then put in a large heavy-based saucepan. Using a vegetable peeler, cut 2 wide strips of peel from lemon. Add to pan with sugar, cloves and water. Set over a high heat and bring slowly to the boil. Reduce heat and simmer for 5 minutes or until apple is tender. Drain and cool. Discard rind and cloves. Stir through 1 Tbsp flour and cinnamon.
- Preheat oven to 180°C. Grease the base of a 20cm springform cake tin with cooking oil spray, then line with baking paper. Put extra plain flour, self-raising flour and butter in the bowl of a food processor and pulse until mixture resembles fine breadcrumbs. Whisk iced water and 1 egg in a jug. Add to flour mixture and process until a dough forms. Turn out onto a lightly floured surface and gently knead until smooth. Enclose ²⁄³ of the dough and remaining ¹⁄³ separately in plastic wrap and refrigerate for 30 minutes.
- Roll out larger piece of dough between 2 sheets of baking paper until large enough to cover base and sides of prepared tin. Line tin with pastry. Spoon apple mixture into pastry shell. Roll remaining pastry between baking paper sheets until large enough to cover pie. Whisk remaining egg in a small bowl. Brush pastry edge with egg and position on top of apple.
- Trim pastry edges with a small sharp knife and pinch or press edges with a fork to seal. You can also roll edges in towards centre of pie. Brush pie with remaining egg and sprinkle with extra caster sugar. Bake for 40 minutes or until golden and crisp. Stand for 20 minutes before removing from tin. Serve with cream, custard or ice-cream.