Recipe

Apricot and almond apple pie

This divine pie has a crunchy almond crust and is best served with a dollop of whipped cream or melting ice-cream.

  • 55 mins cooking
  • Serves 8
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Ingredients

Pastry
  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (35g) cornflour
  • 1/4 (30g) custard powder
  • 1 tablespoon caster sugar
  • 100 gram cold butter, chopped coarsely
  • 1 egg, separated
  • 1/4 cup (60ml) iced water, approximately
Apricot and almond apple pie
  • 10 medium granny smith apples (1.5kg), peeled, cored, sliced thickly
  • 1/2 cup (125ml) water
  • 1 tablespoon caster sugar
  • 2/3 cup (220g) apricot jam
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup (20g) flaked almonds

Method

Apricot and almond apple pie
  • 1
    To make the pastry, process flours, custard powder, sugar and butter until crumbly. Add egg yolk and enough of the water to process until ingredients come together. Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.
  • 2
    Meanwhile, combine apple and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 10 minutes or until apples soften. Drain well; transfer apples to medium bowl, stir in sugar, jam and rind. Cool.
  • 3
    Preheat oven to 220°C (200°C fan-forced). Grease deep 25cm pie dish.
  • 4
    Roll two-thirds of the pastry between sheets of baking paper until large enough to line dish. Lift pastry into dish; trim edge. Spoon apple mixture into dish; brush edge with egg white.
  • 5
    Roll out remaining pastry large enough to cover pie. Place pastry over filling; press edge together to seal. Brush pastry with egg white; sprinkle with nuts.
  • 6
    Bake pie 20 minutes. Reduce oven to 180°C (160°C fan-forced); bake further 25 minutes.

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