Ingredients:
Pastry:
1/4 teaspoon baking powder
2 1/2 cups all-purpose flour
225g cold unsalted butter, cut into cubes approx 1cm (good from the freezer!)
1/2 teaspoon salt
About 1/3 cup ice-cold water
Apple Filling:
1/2 cup unsalted butter
3 tablespoons plain flour
1/4 cup of cold water
1/2 cup white sugar
1/2 cup brown sugar
8 granny smith apples (peeled, cored, sliced into 5mm slices)
Preheat oven to 170 degrees C.
For the pasty:
Combine flour and baking powder thoroughly in a bowl, add the butter cubes and allow processor to pummel until its a flakey, sandy crumble.
Dissolve 1/2 teaspoon salt into 1/3 cup of ice water then slowly poor into the flour butter mix in the processor. Allow it to beat until it ONLY JUST pulls together into dough. Don't over mix. This should just take a minute max.
Dump onto glad wrap and tighten into ball. Leave in fridge.
Apple filling:
Melt butter in a saucepan, add flour until paste. Add water, both sugars and bring to boil. Lower temperature to a gentle simmer and leave while you sort the pastry and apples.
Remove pastry from fridge and cut into thirds. Roll 2/3s out by dropping onto lunch wrap, over laying another sheet of lunch wrap. Squash with rolling pin a couple of times until its a bit flat before rolling out into a thin sheet, about 3mm. Lay into a greased 9 inch pie dish.
Place sliced apples into pastry-lined pie dish, so its piled up. Use remainder of dough to lattice the top of the pie (criss-cross with strips of pastry).
Pour the hot sugar butter slowly over the lattice work so that it butters the pastry and sinks between the gaps into the apple.
Bake for 55 minutes at 170 at the bottom of a fan bake oven, Be careful not to scorch the top (put tin foil over it if its looking a little tanned).
Serve with vanilla bean whipped cream (Split and deseed a vanilla pod into a bowl, add 2 heaped tablespoons of icing sugar, add 300ml heavy cream, whip.)
