GOLDEN APPLE PIE
GOLDEN APPLE PIE
2 1/2 cups plain flour
1 tsp baking powder
1 tsp fine sea salt
170g unsalted butter, chilled and chopped
2 tbsp caster sugar
2 tbsp chilled water
1/3 cup almond meal
1 egg white, lightly beaten
3 tsp white sugar
1 tbsp brown sugar
2/3 cup golden syrup
7 granny smith apples, peeled, cored and thinly sliced
1 tbsp cornflour
1/2 tsp ground cinnamon
GOLDEN SYRUP SAUCE APPLES
Firstly, to make the golden syrup apples, melt the butter in a large, deep frying pan over medium heat. Once butter is melted, add the sugar, syrup and apples to the fry pan. Cook, stirring occasionally, until apples are becoming tender and all of their natural juices are released. Next, in a small bowl, combine the cornflour with 2 teaspoons cold water until smooth. Add the cinnamon and cornflour mixture to the apple mixture and stir to combine. Cook until sauce is very thick and coats the apples completely. Transfer apples to a bowl until they cool to room temperature.
For the pastry, process the flour, baking powder, salt, butter and caster sugar together until fine crumbs form. Then, add the egg and water. Process until mixture just comes together. Not that the dough will still look crumbly. Place the dough on to a flat surface and knead until the dough comes together and is smooth. Mould 2/3 of the dough into a 2cm-thick discc and wrap with plastic wrap. Press remaining 1/3 of the dough into a 2cm-thick disc and wrap separately. Refrigerate both discs for 20 minutes.
Preheat oven to 200C/180C fan-forced and lace a baking tray on the lowest shelf.
Between two sheets of baking paper, roll out the larger of the dough discs until it is 4mm-thick and 25cm round. Then, line a 18cm base, 22cm top and 4cm-deep pie plate with pastry . Making sure not to trim any excess pastry. Sprinkle almond flour over the base and fill with the cooled apple mixture.
Next, roll out smaller dough disc between sheets of baking paper until it becomes a 3mm-thick, 22cm round disc. Place over the top of the apples in pie plate. Fold the overhanging pastry from the bottom up and over the top piece of pastry to seal the edges together. Brush the top of the pie with the egg white and top with white sugar. Using a knife, score pastry a few times at the centre so that the steam can escape in the oven.
Bake pie on the hot tray in the oven for 20 minutes. After 20 minutes, reduce the oven temperature to 180°C/160°C fan-forced. Bake for a further 25 minutes or until golden and bubbling. Stand the pie for 20 minutes before serving. Serve with ice-cream, custard or cream, if desired.