My father loves apple pie. Like, REALLY loves rustic apple pie. he would eat bowls of it with freshly whipped cream if not for threats of diabetes, high cholesterol and heart attacks. That said you know Father’s Day must be around the corner if I’m making Apple Pie. It always makes me think of him. And I get to taunt him, by eating it on Skype while I talk with him. Ha!
PS: I don’t use lemon juice, it makes the apples run too much juice while they are baking.
- 4 Granny Smith apples – washed, peeled and sliced
- 1.5 cups of sultanas
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons cornstarch
- 100g unsalted butter – melted, cooled
- 2.5 cups plain flour
- 1/4 cup cornstarch
- 1/4 cup caster sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 200g unsalted butter
- 2 eggs + 1 egg for the wash
- 1/4 cup cold water
- Pre-heat your fan assisted oven to 200C. Line a baking sheet with parchment paper.
- For the Pie crust – mix all the dry ingredients together in the mixing bowl of your mixer. Add the butter, rubbing it in with your fingertips to a breadcrumb consistency.
- Add the eggs, and just before it comes, together completely, add the water. using the dough hooks of your mixer knead till you get a nice elastic dough. Set aside to rest.
- make your filling – Add all the ingredients to a bowl. Mix through till all the apple is fully coated.
- Roll out your dough on a well floured surface, until 5mm thickness, and cut out rounds of roughly 26cm (diameter of a pie plate). fill the center of each crust leaving 2cm clear, ten fold over each side roughly a hexagon. This will yield about 5-6 galletes (pies).
- Place each of your pies on the baking sheets, 3 pies per baking sheet maximum, well spaced. Wash with beaten egg lightly.
- bake in the oven for 25 minutes.
- Serve the rustic apple pie warm with whipped cream and vanilla ice cream. You’re welcome.