EatFeed — Your Private Kitchen Dashboard

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Step 1

To make pastry, process flour, hazelnut meal and icing sugar until combined. Add butter and pulse until mixture resembles fine crumbs. With motor operating, add egg yolk and 1-2 tbs cold water until mixture comes together. Turn out onto a lightly floured bench. Shape two-thirds of the dough into a flat rectangle. Shape remaining dough into a ball. Cover and refrigerate for 30 minutes.

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Step 2

Meanwhile, combine apples, lemon juice, caster sugar and cinnamon in a large saucepan over low heat. Cook for 1-2 minutes or until sugar dissolves. Increase heat. Bring to a boil, then reduce heat to medium and cook for 8-10 minutes or until tender. Blend cornflour and 3 tsp water, then stir into apple mixture. Allow to cool.

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Step 3

Preheat oven to 200°C/180°C fan-forced. Place apple mixture in a greased 20cm (base) square ovenproof dish. Roll out a large portion of pastry into a 20x20cm square. Cut into 10 x 2cm strips. Arrange in a lattice pattern over apples, trimming as necessary. Roll remaining pastry into thick lengths and place around the edge of dish, pressing to join with lattice. Score edge with a small sharp knife. Brush with egg. Bake for 25-30 minutes, or until golden brown. Dust with icing sugar. Serve topped with ice-cream.

Deep-dish spiced apple pie

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