APPLE PIE

Filling 5 large Granny Smith apples 1/3 cup sugar 1 teaspoon water Pastry 150g cold butter, roughly chopped (I used lactose free) 1/4 cup caster sugar 165g plain flour 85g self-raising flour 1 large egg, lightly beaten (I used no egg substitute) caster sugar, for sprinkling on top 1. Peel apples, remove the core and cut into bite-sized chunks. Place apple, sugar and water in a large saucepan. Cover saucepan, bring mixture to the boil and then reduce to a simmer, make sure mixture is stirred every few minutes. Remove from heat when apple is soft. Set aside and let cool to room temperature. 2. In a large bowl rub butter into the flour until it resembles fine crumbs. Add sugar and mix. Add egg and combine until the pastry comes together. Divide mixture into two, with one being slightly larger than the other, wrap in cling wrap and refrigerate for 20 minutes. 3. Roll out the larger section of pastry and use it to line a greased pie dish. Spoon in apple mixture then roll out remaining pastry and use it to cover the top of the pie. 4. Using a sharp knife make a slit in top of the pie, sprinkle with caster sugar and bake for 20 minutes at 200 degrees (180 fan forced). Reduce heat to 180 degrees (160 fan forced) and cook for a further 20 minutes or until golden 5. Leave to cool for 15 minutes before serving. NOTE: If you have a food processor it can be used to mix the pastry. I didn't use one though and it still turned out great!

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