Deep dish apple pie
1200 g, granny smith, peeled, cored, thickly sliced
no added sugar apple puree
fresh lemon rind
½ tsp, finely grated
140 g, (buy 150g or 1 cup)
white self-raising flour
47 g, (50g)
28 g, (30g)
reduced fat oil spread
1 x 3 second spray(s)
- Combine the apple, apple puree and 1 tablespoon water in a large saucepan over medium heat. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 8 minutes or until just tender. Drain. Stir in the lemon rind and cinnamon. Set aside for 30 minutes to cool.
- Meanwhile, place the combined flour, custard powder, icing sugar and spread in a food processor and process until mixture resembles breadcrumbs. Add the egg yolk and 2 tablespoons cold water. Process until mixture just comes together. Turn the pastry out onto a lightly floured surface and knead for 30 seconds or until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Preheat oven to 220°C. Lightly spray a 20cm (base measurement) pie tin with oil. Roll two-thirds of the pastry between two sheets of baking paper until large enough to line the tin. Lift the pastry into the prepared tin and press into the base and side.
- Spoon the apple mixture into the pastry shell. Brush the pastry edge with a little of the egg white. Roll the remaining pastry between two sheets baking paper until large enough to cover the filling. Top the filling with the pastry and trim any excess. Press edge to seal and prick pastry top four or five times with a knife. Brush the pastry with a little egg white.
- Bake for 20 minutes. Reduce oven to 180°C and bake for a further 25 minutes or until the pastry is crisp and golden.