Real Living
Ingredients
Method
1.Preheat oven to very hot, 220°C (200°C fan-forced).
2.Place apples, brown sugar, vanilla extract and cinnamon in a small saucepan over medium heat; stir to combine. Cover with lid; cook, stirring occasionally, 8-10 minutes, or until apple begins to soften.
3.Combine cornflour and water in a second small bowl; stir to combine. Stir through apple mix; cook a further 1 minute, stirring, until liquid coats apples. Remove from heat; allow to cool slightly.
4.Meanwhile, cut 10 x 1.5cm strips from shortcrust pastry sheet. Refrigerate until required.
5.When apples are cool, spoon into pastry case.
6.Lay 5 strips of pastry horizontally across apples, pressing down gently on one side only to stick strips together. Place one strip vertically and weave to create a lattice pattern – one over, one under each horizontal strip of pastry. Repeat with remaining strips of pastry, alternating over and under.
7.Brush lattice with a little beaten egg; sprinkle with caster sugar. Bake in foil casing 20-25 minutes, until lattice is golden.
8.Remove pie from oven; allow to cool slightly. Discard foil casing; cut into slices. Serve warm with vanilla ice-cream.
Granny Smith apples are crisp, juicy and tart. They also hold up well during baking, which makes them perfect for using in apple pies, crumbles, etc.
Note
