Grandma’s Apple Pie

Recipe Grandmas Apple Pie


    • 30g unsalted butter
    • 100g caster sugar
    • 1 tsp vanilla essence
    • 1 lemon, zest grated, juiced
    • 1kg Granny Smith apples, peeled, cored, thinly sliced
    • 1 tbsp cornflour
    • 1 egg, beaten, to brush


    • 350g plain flour
    • 175g unsalted butter, chilled
    • 75g icing sugar
    • 1 egg, beaten

      Serves 6 | Cooking time 2 hours 50 mins


      1. For pastry, place flour, butter and sugar in a food processor with a pinch of salt. Process into to a fine crumb. Add egg and 2 tbsp chilled water, process until the mixture forms a smooth ball. Split into 2 portions, one slightly larger than the other, wrap in cling wrap and refrigerate for 30 mins.
      2. Place butter in a large saucepan, add apples, sugar, vanilla and lemon zest and juice. Cook over low heat for 6-8 mins until just starting to soften. Mix cornflour with 2 tbsp water and stir into apple mixture. Cook for another minute, then drain and discard juices.
      3. Preheat oven to 200°C (fan-forced 180°C). Grease a 20 cm loosebottomed tart pan. Roll out a larger piece of pastry on a lightly floured surface and line base and sides of pan. Refrigerate for 30 mins.
      4. Line the pastry case with baking paper and fill with rice or pastry weights and bake for 10 mins. Remove paper and weights and place back in oven for another 5 mins. Allow to cool. Add apples to pastry. Roll out remaining pastry and press onto top of pie, using your fingers to seal the edges. Brush pastry with egg, bake for 25 mins or until golden. Rest for 10 mins before removing from pan. Serve with custard.