This apple pie is not my recipe, however I have made it before..it’s really quite good. The pastry recipe is more like a sweet dough.
Here we go..
1 3/4 cups flour
1/4 cup self-rising flour
1 T. icing sugar
2 T of butter
1 egg, lightly beaten
2 T lemon juice
1 egg white
Sift the flours, sugar into a bowl and rub in the butter, add the egg and enough lemon juice to mix to a firm dough. Cover. Refrigerate pastry for 30 minutes. (this will help with the roll-out)
Once the pastry has been in the fridge for 30 minutes, roll out 3/4 quarters of the pastry between sheets of baking paper. You can use plastic wrap, but I really did like using it. Then roll out the pastry until it’s large enough for a tart pan. Cut baking paper to fit the pan, line the tart pan with the pastry, and fill with dried beans or rice. Bake for 7 minutes 350 – 400 degrees. Remove the beans and put in the prepared apple filling.
Roll out the remaining pastry and cut into strips – the finished look will be a latticed top. Brush with the beaten egg white once you get the lattice top on. Bake for about 20 minutes until pastry is brown.
For the filling
5 large apples, thinly sliced
1/4 cup water
2 T sugar
1 teaspoon of grated lemon rind – or use Zest
The filling you will need to combine the apples and water in a large saucepan, cook until the apples are translucent. Do do not overcook the apples, otherwise they’ll turn into mush. Then stir in the sugar and rind, cool at room temperature.
Once the apples are cooled add them to the pie tart where your pastry is waiting for the filling. Use a Granny Smith Apple or Mac’s. This pie will freeze up to 2 months.