Preparation: 45 minutes (+20 minutes cooling)
Cooking: 55 minutes
2 quantities of shortcrust pastry
1 egg, lightly whisked
1 tablespoon caster sugar
Vanilla ice-cream or whipped cream to serve
1.4 kg apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
zest of 1 lemon
100 g caster sugar
30 g almond meal
- Make two quantities of shortcrust pastry and allow to rest as said in the recipe.
- To make the filling, peal the apples and cut into cubes. Place them into a large saucepan, cover with a lid and cook for 7-10 minutes or until just soft. Add the lemon juice, lemon zest, sugar and cinnamon and fold through to combine. Place into the fridge to cool.
- Preheat the oven to 200°C.
- While your filling is cooking and cooling, roll out each pastry between two sheets of baking paper. Place one portion on a baking tray, still between the baking paper, and refrigerate. Carefully ease one of the pastries into a round tin (24 cm). Trim any overhanging pastry by rolling the rolling pin over the top of the tin.
- Sprinkle the almond meal over the pastry shell and evenly spoon the apple mixture over the almond meal. Refrigerate.
- Cut the remaining rolled pastry into 1 cm wide strips. Carefully arrange the strips over the apples to create a lattice pattern. Trim the edges of the strips and slightly press to the edge.
- Lightly brush the top of the pie with the egg and sprinkle the sugar over the top of the pie.
- Bake for 45 minutes, turning the pie around once halfway through the baking time to ensure even baking.
- Serve warm with vanilla ice cream or whipped cream.