Sweet apple pie
|400 g||Shortcrust pastry|
|1.13 kg||Canned sliced apple|
|1 to serve||Vanilla custard|
- Roll out two-thirds of the pastry to 3mm thick and use to line a 22cm spring form cake tin or a 1.5 litre capacity ceramic pie dish. Pack apple filling into pastry case.
- Roll out remaining pastry into a circle wide enough to well cover the filling. Fit pastry lid on to the pie and secure by rolling or crimping the edges. Cut several slits in the surface to allow steam to escape.
- Decorate pie with leaves cut from rolled out pastry scraps, if desired. Chill for 20 minutes.
- Heat oven to 190 deg C. Brush top of pie lightly with egg glaze made by combining one beaten egg with 1 tablespoon milk. Bake for 45 minutes until pastry is golden brown. Serve with vanilla custard, if desired (to serve).
Tip: Don't throw away scraps of pastry. Clump them together, roll out and use pastry cutters - or cut out shapes (such as leaves) by hand - to decorate pies.