New Zealand Woman’s Weekly

AN APPLE a day

Orchard grower’s apple pie

PREP + COOK TIME 2 HOURS (+ REFRIGERATION TIME) SERVES 8-10

1¼ cups (190g) plain flour
1¼ cups (190g) self-raising flour
¼ cup (55g) caster sugar
¼ tsp salt
200g cold butter, chopped
1 egg yolk
1/3 cup (80ml) iced water
1 egg, lightly beaten
1 tbsp sugar

APPLE FILLING

1.8kg Golden Delicious or Granny Smith apples, peeled, cored, thickly sliced
50g butter
½ cup (110g) caster sugar
2 tbsp lemon juice
1 cinnamon stick

1 Lightly grease a 20cm (base measurement) pie dish.

Place the flours, sugar, salt and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and enough iced water to make the pastry just start to come together. Knead briefly on a lightly floured surface until smooth; pat out into a disk. Wrap

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