Bilpin's Best Aussie Apple Pie

Bilpin's Best Aussie Apple Pie
Ingredients

Ingredients for base

  • melted butter, to grease
  • 190g (1 1/4 cups) plain flour
  • 190g (1 1/4 cups) self-raising flour
  • 2 tbsp caster sugar
  • 1/2 tsp salt
  • 200g chilled butter, chopped
  • 1 egg yolk
  • 80 ml (1/3 cup) iced water
  • 3 tsp white sugar

 

Ingredients for filling

  • 1.5 kg Granny Smith apples, peeled, cored, quartered, cut into 1.5 cm-thick slices
  • 55g (1/4 cup) caster sugar
  • 2 tbsp plain flour
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp ground cinnamon
  • 1 vanilla bean, split lengthways
  • 1 egg white
  • double cream or vanille ice-cream to serve
This heirloom recipe is from the Saliba Family. Joe Saliba is a second generation Aussie Apple grower running the family orchard, at Bilpin, with his wife Lilly and their three children. Joe personally prunes each of his 14,000 trees by hand to ensure each Aussie Apple gets the perfect amount of sun. This is Lilly’s Aussie Apple pie recipe and a favourite of the whole family. It even won Channel 10 The Living Room’s Aussie Apple Pie bake-­off, judged by direct descendents of Granny Smith as better than the pie made by The Living Room’s Chef Miguel Maestre.
1 Pie
45 minutes

Method

  1. Brush a round 5cm-deep, 20cm (base measurement) pie dish with melted butter to grease.
  2. Place the combined flours, caster sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.  Add egg yolk and water and process untilt the dough just starts to come together.
  3. Pull out two thirds of the pastry on a lightly floured surface to a 28cm-diameter disc.  Line the prepared pie dish with pastry and trim excess.  Place in the fridge for 30 minutes to rest.
  4. Preheat the oven to 200°C.  Combine apple, filling caster sugar, filling flour, lemon juice, cinnamon and the seeds from the vanilla bean in a bowl.  Lightly whisk egg white in a bowl.  Brush the base and side of the pastry case with egg white.  Place apple mixture in the pastry case.
  5. Roll out remaining pastry on a lightly floured surface to a disc large enough to fit over the top of the pie.  Place pastry over apple mixture, then trim, seal and flute edges.  With remaining pastry cut three pieces into the shape of leaves.  Brush one side with egg white and place on the centre of the pie.  Pierce the centre of the pastry with a fork (to let steam out when cooking).  Sprinkle with sugar.
  6. Place the pie on a baking sheet. Bake in the pre-heated oven for 45 minutes, or until pastry is a light golden brown. Serve hot or cold with double whipped cream or ice-cream.