|175 g||butter — cold, cut into cubes|
|750 ml||butter — cold, cut into cubes|
|15 ml||castor sugar|
|250 ml||castor sugar|
|50 g||brown sugar|
|700 g||apples — granny smith|
|700 g||apples — red|
|1||eggs — lightly whisked|
|30 ml||sugar — dark brown|
Preheat oven to 180 °C. Grease
a 23 cm pie dish with butter.
1. Rub the butter into the
flour until it resembles breadcrumbs. Add the sugar. Gradually add the water and bring together to form a ball. Shape into
a disc, wrap in clingfilm and chill
in the fridge for 30 minutes.
2. Divide the pastry in half. On
a lightly floured surface, roll
one piece into a rectangle
then cut into eight strips about
2×30 cm. Put the strips on lightly floured greaseproof paper on
a baking sheet and chill in the
3. Mix any leftover pieces with
the other half of the pastry and
roll out a disc about 33 cm in
diameter. Put this in the pie
dish, trim the edge and chill
while making the filling.
4. Heat the sugar and
water over medium heat, without stirring, until the sugar dissolves. Add the butter and bring
to the boil. Cook until the mixture turns a deep brown and caramelises. Remove from the
heat, carefully add the cream
and stir until smooth.
5. In a large bowl, mix the
light brown sugar with 45 ml
(3 T) flour. Add the apples and
toss to coat evenly. Sprinkle the
remaining flour over the pastry
in the pie dish. Arrange the apples on top. Pour the sauce over.
6. Brush a little water over the
pastry rim and start making a
lattice crust on top of the pie
with the pastry strips. Press the
edges of each strip to the pastry
rim to seal. Brush the whisked
egg over the pastry then sprinkle the dark brown sugar and
salt over. Bake for about 45
minutes or until the pastry is
golden and the filling bubbles.
Leave to cool.