2 tablespoons whipping cream or 1 beaten egg mixed with 1 tablespoon water
Instructions:
Instructions
Make the pie:
Combine the flour, sugar and salt in a bowl. Add the cold butter and break it into pea-sized pieces.
Stir in cold water and mix until dough comes together. If dry, gradually add water.
Divide dough into two pieces (one slightly larger for the base), shape into rectangles, wrap and refrigerate for at least 2 hours.
Prepare filling:
Mix chopped apples with lemon juice.
Mix sugar, cornstarch, cinnamon, nutmeg, allspice and salt in a separate bowl, then cover apples.
Assemble and bake:
Preheat oven to 190°C. Line a 25×38 cm baking tray with baking paper.
Roll out the larger piece of dough to a 40×33 cm rectangle, place in tin and fold edges. Leave to cool.
Roll out the other piece to a 40×28 cm rectangle.
Remove tin from fridge and spread apple filling evenly over crust.
Place the top crust over the apples, trim the edges to 0.6 cm overhang and seal tightly.
Brush the top with cream or egg wash, cut small steam holes and place the pan on a larger baking sheet to catch any spills.
Bake for 40-45 minutes until golden brown and bubbling.
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