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Apricot Upside Down PuddingsBaked Citrus Pears

Golden Apple Pie

Pastry

1 cup (150g) self raising flour

½ cup (75g) plain flour

½ cup (60g) custard powder

1/3 cup (75g) CSR Raw Caster Sugar

125g unsalted butter, chilled and cubed

1 large egg, separated

¼ cup (60ml) ice cold water, approximately

Filling

10 medium Granny Smith apples, peeled, cored & thinly sliced

¼ cup (60ml) water

2 tsps lemon juice

1/3 cup (75g) CSR Raw Caster Sugar

zest of 1 lemon, finely grated

½ tsp mixed spice

½ tsp cinnamon

1 tbsp plain flour

1 tbsp CSR Raw Caster Sugar, extra for sprinkling


  1. Pastry: Process flours, custard powder, raw caster sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and cold water and process until ingredients just come together. Knead dough on lightly floured surface into a smooth ball. Divide dough into two portions; 2/3 for the base and sides and 1/3 for the lid. Cover with plastic wrap and refrigerate 30 mins.
  2. Preheat oven to 190°C conventional (170°C fan forced).
  3. Filling: Combine apples, water and lemon juice in a large saucepan. Bring to boil, reduce heat and cover. Cook for 5 mins or until just tender. Drain in colander. Ensure as much liquid as possible is drained. Discard liquid. Combine apples with raw caster sugar, zest, spices and flour. Allow to cool.
  4. Roll large portion of pastry between two sheets non-stick baking paper until large enough to line base and sides of a greased 22cm springform pan.
  5. Spoon apple filling into pastry case. Fold over pastry from sides to partly cover the top of the apples. Brush top of pastry with egg white.
  6. Roll remaining pastry and place over apple filling to form a pie. Press edges together to seal. Cut two slits in top.
  7. Brush remaining egg white over top of pie and sprinkle with extra raw caster sugar. Bake for 45-50 mins or until golden brown. Rest pie 10 mins before serving with whipped cream.
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Golden Apple Pie
Tip
Mix it up a bit by substituting or combing apples with seasonal fruits such as apricots, pears or even rhubard for a delicious twist to this classic dessert. 

Serves: 8-10




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