I know it’s not really “apple pie” time but I couldn’t resist sharing this with you, mainly because with a little help from the grownups, my grandchildren made this pie. They did such a great job making the apple tree from the leftover pastry to decorate the top. Plus, it was a delicious pie!
Jo’s Apple Pie
1kg Granny Smith apples, peeled and sliced
Grated rind of 1 lemon
60g slivered almonds, lightly toasted
2 egg whites (yolks will be in the pastry)
Melt the butter in a shallow pan over a medium heat and then add the apples and sugar and stir till they are soft and the liquid has evaporated.
Allow to cool then add the almonds.
Beat the egg whites till stiff, beat in the extra sugar and fold into the cool apples.
250g plain flour
Half cup sugar
2 egg yolks
3 tbsp water
Rub the butter into the flour (or use a food processor).
Stir the sugar into the flour/butter mixture.
Whisk the egg yolks with the water and add to the flour/butter mixture and combine adding a little extra water if necessary but make sure the pastry is well combined but somewhat dry. Alternatively make the pastry in the food processor.
Roll out two-thirds of the pastry and line a buttered pie dish.
Spoon in the apple mixture.
Roll out the rest of the pastry and place on top of the apples.
Trim the edges, pinching together well.
Make decorations out of the leftover bits of pastry and decorate the top. Brush with extra egg yolk.
Bake for 50 minutes or until lightly browned.
Serve with whipped cream, custard or ice cream.