Name: Apple pie with almonds
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 500 ml flour cake; 2 ml salt; 250 g butter chilled; 1 eggs yolk only; 5 ml water iced; 5 ml lemon juice; 125 ml water boiled; 6-8 apples thinly sliced; 5 ml cinnamon ground; 5 ml mixed spice ground; 100 g castor sugar; lemon zest and juice; 250 ml almonds flaked, toasted; 250 ml almonds ground; 125 ml sultanas; 1 egg yolk, whisked with a little milk (for brushing on top)

Recipe Disclaimer

Tap for method

Ingredients (16)

PASTRY

500 ml	flour — cake
2 ml	salt
250 g	butter — chilled
1	eggs — yolk only
5 ml	water — iced
5 ml	lemon juice
125 ml	water — boiled

FILLING

6-8	apples — thinly sliced
5 ml	cinnamon — ground
5 ml	mixed spice — ground
100 g	castor sugar
	lemon — zest and juice
250 ml	almonds — flaked, toasted
250 ml	almonds — ground
125 ml	sultanas
1	egg yolk, whisked with a little milk (for brushing on top)

Tap for ingredients

Method:

Preheat the oven to 200 °C.

1. Pastry mix the flour and salt. Sift a little of the flour
mixture into a bowl and grate a little butter on top. Repeat the layers to
evenly distribute the butter and flour. Whisk together the egg yolk and iced
water. Sprinkle the mixture over the flour mixture and rub in gently. Add the
lemon juice to the boiling water and rapidly slice into the flour mixture with
a knife to make a fairly slack dough. Chill overnight in the fridge or put in
the freezer until ice cold but still manageable. On a floured surface roll out
the pastry to a thickness of 5 mm. Fold it in thirds and set aside to cool.

2. Roll out the pastry to a thickness of 4 mm.

3. Put an upturned plate on the pastry and cut out a circle.
Gather the remaining pastry, roll out and cut out another circle. Put the
pastry circles on a baking sheet.

4. Filling mix all the ingredients except the egg yolk and spoon
the mixture on top of the pastry circles, leaving a 3 cm edge all the way
around.

5. Fold the pastry edge over the filling and brush with the
egg yolk mixture. Bake for 30-40 minutes or until the pastry is golden and
done. Serve lukewarm with cream.