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- 300g plain flour
- Pinch of salt
- 60g vegetable shortening (copha) grated
- 2 tbsp sugar
- 180g cold butter grated
- Iced water
- 8-10 granny smith apples
- ½ cup brown sugar
- 3 tbsp flour
- 1 tsp ground cinnamon
- Caster sugar for sprinkling
- 1 egg beaten
In a bowl mix together the flour, sugar, salt, grated butter and vegetable shortening. With your fingers, rub together until it looks like coarse bread crumbs. Add a little iced water to form a ball. Divide into 2 and wrap in cling film and chill for about ½ an hour. Peel, core and slice the apples very roughly into a bowl. Toss with brown sugar, flour and cinnamon and allow to sit for ½ an hour. Preheat the oven to 180°C. Roll out the pastry to a circle of about 4mm thick and line a 25cm pie dish. Spoon in the apples and then roll out remaining pastry for the top of the pie. Brush the edges of the base with the beaten egg and then carefully place the pastry over the top of the pie. Crimp the edges together. Make a few cuts in the top or insert a pie funnel to allow the steam to escape during cooking. Brush the top with egg wash and sprinkle with sugar. Bake for 45mins – 1 hour until golden brown. Serve on its own or with cream and ice cream.