Sift the flour and salt into a large bowl. Cut the butter into small pieces and rub into the flour with your fingertips until the mixture resembles breadcrumbs (don't overdo this!). Add the sugar. Make a well in the centre - mix in the egg and water and combine quickly with a knife. Gently bring the dough together with your hands. Knead very lightly - wrap in baking paper and refrigerate for 1/2 hour before using. How to Make the Apple Filling: In a bowl mix the pie apples with the brown sugar and cinnamon - refrigerate until needed. Putting it All Together: Cut off a third of the dough and reserve (for the lid). Roll the pastry out between two pieces of baking paper and line a greased pie dish. Add the apple mixture. Roll out the lid and place over the top of the pie. Press the edges together to seal and cut off excess pastry (use to decorate the top). Brush the top with some beaten egg white to glaze. Bake in a moderate oven for 40 minutes or until pie crust is golden. If making the filling from scratch: Peel and core the apples and slice thinly. Combine the sugar, flour, spices and salt and mix with the apple slices. Spoon into pastry. Finish as per instructions above but cook for 1 hour. INGREDIENTS 2 cups Flour 1 Pinch Of Salt 185 grams Butter 1 tbsp Sugar , Caster 1 large Egg Yolk 5 tbsp Water Cheat Filling 800 grams Apple Filling 2 tbsp Brown Sugar 1 tsp Cinnamon Filling from scratch 7 Apple 3/4 cup Sugar 1 tbsp Flour 1 Pinch Of Salt 1 tsp Cinnamon 1/2 tsp Nutmeg 30 grams Butter.
A few people cook their apples before filling the pie. I don't. I cut them in slight, even cuts around 1/4″ thick, not wedges, as this implies you can fit more apples in the pie. You need enough apples to marginally overload your pie plate, as they will contract a piece as they cook. Hurl them with lemon juice, to shield them from cooking, a blend of half earthy colored and half white sugar, the sum contingent upon how sweet the apples are, and a few tablespoons of custard starch. Custard starch or arrowroot are both desirable over flour or cornstarch, as they gel at lower temperatures and don't make the filling shady. A run of the mill pie will use between 1/3 and 1/2 cup of sugar. I don't care for my crusty fruit-filled treat with a lot of cinnamon, since it covers the kind of the natural product. I include a dash of nutmeg. Let the blend sit for 20 or 30 minutes at room temperature while you reveal the covering, which should as of now be blended and chilling in the ice chest.