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), (105g)
bicarbonate of soda
99% fat-free plain yoghurt
⅓ cup(s), (80g)
- Preheat oven to 200°C. Combine the apple, brown sugar and lemon juice in a saucepan. Cook, covered, over medium heat for 10 minutes or until the apple is tender but still hold its shape. Sprinkle over the cornflour and stir to combine. Place the apple in a colander to cool and drain.
- Meanwhile, lightly spray a 24cm (top measurement) pie tin with oil. Place the puff pastry on a tray lined with baking paper. Cut out a 24cm disc from the pastry for the pie top. With a small knife, cut out small leaf shapes from the pastry disc. Place the pastry and the pastry leaves in the fridge until needed.
- Sift flour, icing sugar, bicarbonate of soda and ¼ tsp salt into a medium bowl. Whisk yoghurt and 1 tablespoon milk in a small bowl until combined. Stir yoghurt mixture into flour mixture until combined. Knead dough until smooth. Roll out between 2 sheets of baking paper to make a 30cm disc. Line prepared tin with pastry, allowing it to hang 5cm over the edge. Fill with apple mixture.
- Cover filling with puff pastry disc, pressing the edges to seal. Trim edge. Decorate pie top with pastry leaves. Brush with remaining milk and sprinkle with raw sugar. Bake for 55 minutes or until the pastry is golden and puffed. Serve pie warm or at room temperature.