Prep/Cooking time: 1hr 20min + rest time

Ingredients:

Sweet Pastry

• 280 gm chilled butter, diced into 2cm cubes
• 350 gm plain all-purpose flour
• 80 gm caster sugar
• 2 egg yolk
• 2 tbsp chilled water
• 1 orange zested
  

Apple Filling:

• 2kg Kanzi® apples (approximately 12 apples) cored, peeled and sliced into wedges

• 100g caster sugar

• 70g brown sugar

• 1 lemon juiced and zested

• 1 tsp vanilla essence

• 1 tsp ground cinnamon 
  

Pastry Finishing:

• 1 egg yolk, lightly whisked
• 1 tbsp demerara sugar
  

Cooking Instructions:

Sweet Shortcrust Pastry:

1. Combine in a bowl the chilled butter, plain flour and caster sugar, using clean hands gently rub together until it comes together into a rough dough.
2. Add the remaining ingredients and gently combine until the dough just comes together into a ball. Try not to overwork it as it is a shortcrust pastry. This can also be made in a food processor.
3. Cover with cling film and place in the fridge to rest for a minimum of 40 minutes.
   

Kanzi Apple Filling:

1. Combine all the filling ingredients into a large saucepan on medium heat, place a lid on the saucepan slightly ajar. Allow to simmer for 15 minutes or until the Kanzi® apples become just tender and still hold up their shape.
2. Remove from the heat and allow to cool completely. 
   

Roll Out Pastry:

1. Preheat the oven to 180C.
2. Slice the pastry ball in half and place one half between two sheets of baking paper. Gently roll out the pastry into a 30cm round or it is large enough to fit your pie dish. Place the rolled-out sheet back in the fridge to rest while rolling out the second sheet and then place back in the fridge.
3. Lightly grease a deep pie dish, gently remove the baking paper from one sheet of chilled pastry and lay it over the dish, allowing the edges to hang over the edge.
   Brush the base of the pie with a little egg wash, this will help to prevent it from becoming soggy.
4. Fill the pie with the cooled apple filling.
5. Lay the second sheet of chilled pastry (baking paper removed) over the top. Trim the excess pastry off around the edge of the pie dish. Using your thumb and 2 fingers gently press around the edge of the pastry to form a crimped edging.
6. Slice a couple of small holes in the centre of the pie. Brush with egg wash and sprinkle with demerara sugar. 
7. Place in the oven to bake for 40-45 minutes or until the pastry is a golden brown colour.
   Serve warm or cold with a dollop of cream or ice cream.
   

TIP: There’s no need to add sugar to sweeten up a Kanzi® – making them a perfect choice for muffins or delicious apple pies.