Deep Dish Apple Pie

[Lellyj]

In our family, this recipe is called "June's Apple Pie" after our lovely neighbour who gave us this recipe.  It is not really a conventional apple  pie, the pastry is more like biscuit or shortbread.  Any way, we all love it.  Couldn't take a picture this time as camera is overseas with our son, but next time I make this dish, I will certainly try to get a pic, as the picture would help show that this is a different style of applepie

Deep Dish Apple Pie

Serves 6 ish (probably more, but we're greedy)

Ingredients

6-8 apples, depending on size
140g butter
140g caster sugar
1 egg
280 g SR flour


Preparation:

Cream butter and sugar together, 30 seconds, speed 5
Add egg, mix 5 seconds, speed 5
Add flour,  for 40 seconds, give a bit of a poke around with the spatula and then  for 20 seconds or until dough is starting to come together. 
Tip out onto a sheet of gladwrap and shape into a disc. 
Refrigerate for approx 30 minutes while you prefer the apples.


Note:  I prefer sweeter, eating style apples which keep their shape for this recipe, but feel free to use tarter apples, or to puree them as you wish.  If you wish, you can add sugar, sultanas, grated orange rind, cinnamon.  We like them just plain in this recipe!  Whatever you use, make sure the apples are HOT when you put them in the pastry.

Peel, core and chop the apples into chunks. 
Cook until tender and drain well. 
While the apples cooking, prepare the pie dish.
Grease the pastry dish by rubbing with cold butter.
Roll out the pastry between two sheets of gladwrap.  It shouldn't be too thin, maybe 3mm??  Line the bottom of the dish.  Don't worry if the pastry breaks up, you can patch it, or whatever.  We are after a rustic look!  Roll out the lid of the pastry to have it ready
Place the well drained hot apples into the dish and cover up with the lid.  You can fold any excess pastry from the sides over to cover the top a little.  Patch whatever you need to cover the apples.  Sprinkle top with sugar, if you wish.
Bake in a moderate oven for approx 40-45 minutes until golden and pastry is cooked.

Serve with cream, icecream and or TMX custard!

[CreamPuff63]

so what do you call "sweeater, eating style apples"?

[Lellyj]

I mean "pink lady" or "fuji" rather than tart green apples.  It's just traditionally what we have used to make this pie!

[trudy]

Thanks - We love fruity desserts.

[cookie1]

That's different from the norm having to add hot apples to the pie. It certainly beats waiting for the apple mix to cool.