SHE'LL BE APPLES!

Get ready to make the most of this scrumptious in-season fruit with one of these perfect puds

- Nadia Fonoff

APPLE PIES

MAKES 6 PREP 30 MINS + CHILLING COOK 45 MINS

• 21/2 cups plain flour, sifted
• 3/4 cup caster sugar
• 1/2 cup almond meal
• 250g cold butter, finely chopped
• 1 egg, whisked, plus 1 extra for brushing
• 2-3 tbsp water
• 1/2 cup demerara sugar
• double cream, to serve

FILLING

• 6 medium Granny Smith apples, peeled, cored, sliced
• 1/4 cup caster sugar
• 1 lemon, grated zest, juice
• 1/2 tsp ground cinnamon

1. In a large bowl, combine flour, sugar, and almond meal. Rub in butter using fingertips until mixture resembles breadcrumbs.

2. Add egg and enough water to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic wrap. Chill 30 mins.

3. FILLING In a large saucepan, combine apple, sugar, zest, juice, and cinnamon over medium heat. Cook 4-5 mins until almost tender. Cool.

4. Preheat oven to 200°C. Lightly grease 6 x 9cm fluted tart pans and place on an oven tray. Roll two-thirds pastry out between 2 sheets baking paper until 4mm thick. Cut into 6 rounds and press into pans. Chill 15 mins. Trim edges and prick base with a fork. Divide filling between cases.

5. Roll out remaining pastry and cut into rounds big enough to cover pie tops. Brush pie edges with egg. Cover with pastry, trimming edge.