Tuck in to a classic hot apple pie this winter
While our southern counterparts might scoff at Brisbane’s version of ‘winter’, we’ll still take any excuse to wrap ourselves in wool and hoe into comfort food. Of course no winter feast is done without dessert, so no matter how full you are from slow-cooked meats or stout pies, make sure you locate that extra dessert stomach and give this winter warmer a crack. Feel free to get creative with the pastry by carving out letters or creating a pattern, and serve the finished product with a dollop or three of whipped cream, custard or ice-cream.
INGREDIENTS
2 sheets of shortcrust pastry, softened
2 tablespoons flour
pinch of salt
1/3 cup sugar
pinch of ground cinnamon
8 large granny smith apples
juice of 1 lemon
2 tablespoons unsalted butter
TO MAKE
Preheat the oven to 180ºC. Line a pie dish with one sheet of pastry and trim the edges, then set aside.
In a large bowl, combine the sifted flour, salt, sugar and cinnamon. Peel, core and thinly slice the apples, then add the lemon juice to prevent discolouring. Add the apples to the flour mixture and stir to combine.
Spoon the apple filling into the pie shell. Dollop small dots of softened butter on top.
Lay the second sheet of pastry over the filling and cut the edges to prevent overhang. Seal the pastry with your fingertips and crimp the edges.
Cut a hole in the centre of the pastry top to allow steam to escape. Alternatively, cut a few small slits in the pastry. Brush a little egg white and sprinkle sugar on the top of the pie or leave it plain as we have.
Place the pie dish in the pre-heated oven and bake for 45–60 minutes, or until the filling is bubbling and the pastry is golden brown.
Remove the cooked pie from the oven and allow to cool on a wire rack. Serve warm with whipped cream, custard or ice-cream.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.