Apple Pie

Ingredients:

Pastry – shortcrust

1 - 9 inch frozen shortcrust pie case or make your own with:
        260 g  plain flour (all purpose)
        75 g self raising flour
        75 g  caster sugar
        185g cold unsalted butter, chopped
        2 eggs
        1 tbsp chilled water
        1 tbsp milk

method: 

Mix both flours in a large mixing bowl with a pinch of salt.  Rub the butter into  the mixture until it resembles fine breadcrumbs.

Add the egg yolks and cold water until the mixture holds together, then add the sugar.
Lightly beat 1 of the eggs with the cold water.  Bring the dough together with a blunt knife and start to form the dough into a ball.  Add a few more drops of water if needed to bring the together.

Divide the dough into 2 pieces and wrap in cling film and refrigerate for at least 30 mins.  Once chilled, roll the larger ball of pastry onto a floured workbench to a 30cm circle (about 2mm thick). Roll the pastry over a pie dish. Gently press into corners and allow the excess to hang over the sides.  (If you wish to blind bake it, line the pastry with some baking paper and fill with your baking beans.  Blind bake for 25 mins in a preheated oven.

Filling: 

7-9 cooking apples
¾  cup water
1 tsp mixed spice
2 tbsp brown sugar
1 tbsp Manuka honey MGO 30

Method:
       1.  Peel the apples, remove the cores and cut into slices.  Place the apples in a large frypan with the water on high heat until it starts to boil, then reduce the heat.

2. Cook until the apples are tender, add brown sugar, mixed spice and manuka honey and stir through until combined.  Set aside to cool before placing in the pie case.
3. Place filling in the base. Roll the 2^nd ball of pastry into a 25cm circle. Beat the remaining egg with some milk, brushing some on the rim of the base. Top with small pastry.
4. Cut the excess pastry from the edges and crimp the top and bottom layers together with a fork or the edge of a spoon.
5. Rest the pie in the fridge for 30 mins Brush the pie with egg or milk and sprinkle with sugar. Bake in a preheated oven at 180 C for 45 mins or until golden.

Shop for the honey in this recipe  HERE