1000 g, (1kg) quartered, cored and cut into 1cm slices
Reduced-fat puff pastry
140 g, (use 1 x 170g sheet) just thawed
¾ cup(s), (110g)
Bicarbonate of soda
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
1 x 3 second spray(s)
- Preheat oven to 200°C. Combine apple, brown sugar and lemon juice in a saucepan over medium heat. Cook, covered, for 10 minutes or until apple is tender but still holds its shape. Remove from heat, sprinkle cornflour over apple and stir until well combined. Transfer mixture to a large bowl. Set aside to cool.
- Meanwhile, place pastry on a baking paper-lined baking tray. Lightly spray a 24 cm (top measurement) pie tin with oil. Invert pie tin over pastry and run a small knife the around edge to cut out 24 cm round. Discard trimmings. Cut out small leaf shapes from pastry round and place on same tray. Refrigerate.
- Sift flour, icing sugar, bicarbonate of soda and ¼ teaspoon salt into a bowl. Whisk yoghurt and 1 tablespoon milk in a small bowl until combined. Stir yoghurt mixture into flour mixture until combined. Knead dough on a lightly floureds urface until smooth. Roll out on floured surface to make a 28 cm round. Line prepared tin with pastry, allowing it to hang over the edge. Fill with apple mixture.
- Cover filling with puff pastry round, pressing the edge to seal. Trim edges, then decorate pie top with pastry leaves. Brush with remaining milk and sprinkle with raw sugar. Bake for 40–45 minutes or until the pastry is golden and puffed. Serve pie warm or at room temperature.