Apple pie

Hello, so as I promised, there will be 2 other recipes but one of my followers has requested something in time for Christmas. It will be a surprise, but until then, apple pie.

For this pie, you will need: PASTRY:
Melted butter to grease, 1 1/4 cups of plain flour, 1 1/4 cup of S-R flour, 2 tbs caster sugar, 1/2 tsp salt, 200g chilled butter (chopped), 1 egg (separated) and 1/3 cup of iced water.

FILLING:
1.5kg Granny Smith apples (Peeled, cored, quartered, cut into 1.5cm-thick slices), 2 tbs plain flour, 2 tbs fresh lemon juice, 1 1/2 tsp ground cinnamon and 1 vanilla bean (Slice length ways and then run your knife down the inner side of the bean to remove the seeds)

TOPPING:
3 tsp white sugar and Double cream, vanilla ice-cream or custard to serve.

1. Brush a round 5ch-deep, 20 cm (base measurement) pie dish with the melted butter to grease. (If you don't have the exact measurements, it won't be to bad.

2. Place the combined flours, caster sugar (The 2 tbs), salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg YOLK and water and process until the dough just starts to come together.

3. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line the prepared pie dish with pastry, trim the excess and add to remaining pastry. Place pie dish in the fridge for 30 minutes to rest and also place remaining pastry in fridge

4. Preheat oven to 200°C. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and the seeds from the vanilla pod in a bowl. Lightly whisk egg white in a bowl. Brush the base and side of the pastry case with egg white. Place apple mixture in the pastry case.

5. Roll out remaining pastry on a lightly floured surface to a disc large enough to fit the top of pie.
LATTICE: Follow the instructions of the previous technique lesson. Brush the top with egg white and sprinkle with extra sugar (The 3 tsp)

LID: Place lid on the apple mixture. Seal edges and cut excess. Brush the top with egg white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to escape

6. Bake for 20 minutes. Reduce temperature to 180°C and bake for a further 30 minutes or until the apple is tender (insert a metal skewer, through the slit, into a piece of apple to check for tenderness). Set aside for 10 minutes to cool. Serve with cream or ice-cream.

Pie with lattice