CLASSIC APPLE PIE WITH CINNAMON CREAM
for the pastry
200g salted, chilled butter, cubed
50g caster sugar
2 egg yolks
3-4 tablespoons ice water
for the filling
6 apples (used 3 Granny Smith and 3 Pink lady apples), sliced
3 heaped tablespoons muscavado (soft brown) sugar
1 teaspoon ground cinnamon (optional)
2 tablespoons corn flour/corn starch
pinch of salt
1 egg, beaten (for brushing the pastry)
for the cinnamon cream
1 cup cream whipped with 1 tablespoon of caster sugar
½-1 teaspoon ground cinnamon
To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.
Add the egg yolks and pulse until they are mixed in.
With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.
Remove from the food processor. Divide the mixture in two, with one piece being slightly bigger than the other (the bigger half will be for the bottom of the pie).
Roll the bigger half out on a floured surface, ensuring it’s big enough to cover the bottom of your pie dish.
Place the pie dish in the fridge and allow to chill.
Roll the remaining dough out and cut into 10 slices, approximately 1.5cm wide. Place on a piece of parchment paper and place in the fridge to chill for at least 15 minutes.
Pre-heat the oven to 180°c.
To make the filling, combine all the ingredients and mix well.
Remove the chilled pie case from the fridge and brush the edges with beaten egg yolk.
Place the filling in the chilled pie case then cover the pie with the remaining slices of pastry. crimp the edges and cut away any excess pastry.
Brush the pie with the remaining beaten egg and place in the oven.
Allow to bake for 30-40 minutes until golden brown and cooked through. If the pastry starts to brown too much, simply cover it with a piece of foil and continue baking.
Remove the pie from the oven and allow to chill to room temperature before serving with the cinnamon cream.