Apple Pie

How I love apple pie, it just screams home baked goodness. Plus you can make it at anytime of year as apples are always in the fruit shops. I don’t like to think of how apples are always around, I hate the idea of fruit and veg being kept in oxygen controlled environments, it just seems to go against nature. However that seems to be the way of the world now. I live in hope that the little fruit shop doesn’t do this and that it’s only the big supermarkets however you never know. Ok well on to better things, such as….. Apple Pie.

It is absolutely essential to eat apple pie with mountains of freshly whipped cream. Yes that right essential, it’s a must. The two just seem to pair so well, if you’re out of cream I guess ice cream will just have to do. 

Pastry

2 cups plain flour

1⁄2 cup white sugar

200g butter

2 egg yolks

2 tablespoons water

Filling

8 large size apples

2 tablespoons water

2 teaspoon cinnamon

Pre heat oven to 180C

Cut the butter into cubes and rub into the flour until it resembles breadcrumbs, alternatively use a food processor and pulse. Stir in the sugar then add the egg yolks and water, stir until the mixture forms a dough. Wrap and then chill for 60 minutes or until firm.

Roll out half the dough using a rolling pin, and place into a 20cm cake tin.  

To make the filling, peel and chop the apples into pieces. Place in a large saucepan on a medium heat. Cook until the apples soften slightly. Pour into the cake tin.

Roll out the remaining pastry and place over the top of the pie. Alternatively cut into strips and place over the pie. Bake for 45 minutes or until golden brown.