Deep-dish Apple Pie
By OcadoLife“The deep buttery crust on this Deep-dish Apple Pie allows for layer upon layer of tender apple,” says Celebrity MasterChef winner and OcadoLife regular Lisa FaulknerTime and servings
Ingredients
11 total- 375g plain flour, plus extra to dust
- 225g unsalted butter, chilled and cubed, plus extra for the dish
- 2kg braeburn apples, peeled, cored and very thinly sliced
- 150g demerara sugar, plus ½ tbsp
- 1 heaped tsp vanilla bean paste
- 1 lemon, zested and juiced
- 50g ground almonds
- 2 tbsp cornflour
- 1 tbsp semolina
- 1 egg, beaten
- 500g custard, to serve (optional)
Method
7 stepsStep 1
In a food processor, pulse the flour, butter and a pinch of salt to crumbs. Add 4 tbsp ice-cold water; pulse to a dough. (Or use a bowl: rub in the butter with your fingers; incorporate the water 1tbsp at a time, working into a dough.) Divide and shape into 2 discs (one slightly bigger); wrap and chill for 30 mins.
Step 2
On a floured surface, roll out the bigger disc to 5mm thick and use to line a deep-sided 25 cm pie dish; trim.
Step 3
Toss the apple slices with the sugar, vanilla, lemon zest and juice, almonds and cornflour.
Step 4
Sprinkle the pastry base with semolina, then fill with the apple mixture (drain first, if needed).
Step 5
Roll out the remaining pastry. Brush the pie rim with egg; pop on the lid and pinch to seal. Brush the lid with egg and make a small slit in the centre. Sprinkle with the extra sugar; freeze for 20-30 mins.
Step 6
Preheat the oven to 200°C/180°C fan/gas 6. Bake for 1 hr. Serve warm with custard, if liked.
Step 7
Recipe Tip: Allow extra time for chilling and freezing.