Name: Apple, date and orange pie
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Pastry; 1 cup (150g) plain flour; 1/2 cup (75g) self-raising flour; 1/4 cup (35g) cornflour; 1/4 cup (30g) custard powder; 1 tablespoon caster sugar; 100 gram cold butter, chopped; 1 egg, separated; 1/4 cup (60ml) cold water; 1 tablespoon demerara sugar, for sprinkling; 8 medium granny smith apples (1.2kg), peeled, cored, sliced thickly; 1/2 cup (125ml) water; 1 1/2 cup (210g) coarsely chopped dried dates; 1/4 cup (55g) caster sugar; 2 teaspoon finely grated orange rind

Ingredients

Pastry

1 cup (150g) plain flour

1/2 cup (75g) self-raising flour

1/4 cup (35g) cornflour

1/4 cup (30g) custard powder

1 tablespoon caster sugar

100 gram cold butter, chopped

1 egg, separated

1/4 cup (60ml) cold water

1 tablespoon demerara sugar, for sprinkling

8 medium granny smith apples (1.2kg), peeled, cored, sliced thickly

1/2 cup (125ml) water

1 1/2 cup (210g) coarsely chopped dried dates

1/4 cup (55g) caster sugar

2 teaspoon finely grated orange rind

Method

1.To make pastry, process dry ingredients and butter until crumbly. Add egg yolk and the water; process until combined. Knead on floured surface until smooth. Cover; refrigerate 30 minutes.

2.Place apples with the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, 5 minutes. Add dates; simmer a further 5 minutes. Drain; stir in caster sugar and rind. Cool.

3.Preheat oven to 220°C (200°C fan-forced). Grease deep 25cm pie dish.

4.Divide pastry in half. Roll one half between sheets of baking paper until large enough to line dish. Spoon apple mixture into dish; brush pastry edges with egg white.

5.Roll remaining pastry large enough to cover filling. Press edges together. Brush pastry with egg white; sprinkle with demerara sugar.

6.Bake 20 minutes. Reduce oven to 180°C (160°C fan-forced); bake a further 25 minutes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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