This is a family favourite.
Be generous with the apple. The special feature of this pie is that the apple is added to the pastry uncooked. It needs to be tightly packed and piled high. The apple will subside somewhat as it cooks.
Ingredients
- 1 quantity Lard Pastry
- 2 tablespoons cornflour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 800 g eating apples (I use golden delicious), peeled, cored and thinly sliced
- grated zest and juice of 1 small lemon
- 1 egg, lightly beaten
- pinch of salt
Method
- Preheat oven to 220C (200C fan). Roll out half the pastry to a thickness of 5 mm and use to line a ceramic pie plate 24-26 cm in diameter.
- Mix cornflour, sugar and cinnamon in a large bowl. Tip in apple, then sprinkle over lemon juice and scatter in lemon zest. Mix well using your hands. Pile apple mixture into pastry-lined pie plate. Combine egg and salt to make a glaze. Brush edge of pastry with some of the glaze. Roll out remaining pastry and drape over apple filling. Press to seal edges well, then trim, leaving a 1 cm border of pastry. Pinch edges together firmly. Brush top of pie with remaining glaze and cut 2 slits in the middle so that steam can escape.
- Put pie plate on a baking sheet and bake for 20 minutes. Reduce oven temperature to 180C (160C) and cook for a further 25-30 minutes until well browned. Allow to cool a little before cutting and serving with cream.
A FULLY UPDATED EDITION WITH NEW RECIPES AND ENTRIES CELEBRATING 30 YEARS OF AUSTRALIA’S FAVOURITE COOKBOOK – OVER HALF A MILLION COPIES SOLD
‘Anyone who cooks – or eats – needs this book.’ NIGELLA LAWSON
‘A must-have.’ JAMIE OLIVER
‘The definitive book on all subjects.’ YOTAM OTTOLENGHI
‘The Cook’s Companion has helped shape a nation of quality home cooks.’ NEIL PERRY
‘The go-to reference that gives cooks at every level continuous inspiration.’ MAGGIE BEER
This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
The Cook's Companion has established itself as the kitchen 'bible' in over half a million homes since it was first published.
This may not be your traditional lasagna, but I've been making it this way for more than 50 years.
When you’re short on time but want something that feels a little fancy, this Indian style traybake is a lifesaver.
These sourdough discard turnovers feature flaky, buttery pastry wrapped around a sweet strawberry filling and finished with a gorgeous pink glaze.
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
If you thought pancakes aren’t a high-protein breakfast option, think again.
There’s no need for an ice cream maker with this simple recipe for No-churn Matcha Ice Cream from Nigella Lawson’s Simply Nigella book. Perfect served with a chocolate brownie.
