115 gr (4 oz) (½ cup) caster (superfine) sugar
45 ml (3 tbsp) plain (all-purpose) flour
2.5 ml (½ tsp) ground cinnamon
finely grated rind of 1 orange
900 gr (2 lb) tart cooking apples
1 egg white, lightly beaten
30 ml (2 tbsp) golden granulated sugar
whipped cream, to serve
For the pastry:
350 gr (12 oz) (3 cups) plain (all-purpose) flour
pinch of salt
175 gr (6 oz) (¾ cup) butter, diced
75 ml (5 tbsp) chilled water
Directions:
To make the pastry, sift the flour and salt into a mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs.
Sprinkle over the water and mix to a firm, soft dough. Knead lightly for a few seconds until smooth. Wrap in clear film (plastic wrap) and chill for 30 minutes.
Combine the caster sugar, flour, cinnamon and orange rind in a bowl. Peel, core and thinly slice the apples. Add to the sugar mixture in the bowl, then toss gently with your fingertips until they are all evenly coated.
Put a baking sheet in the oven and preheat to 200̊C (400̊F - gas: 6). Roll out just over half the pastry and use to line a 23 cm (9 in) pie dish that is 4 cm (1½ in) deep, allowing the pastry to overhang the edges slightly. Spoon in the filling, doming the apple slices in the centre.
Roll out the remaining pastry to form the lid. Lightly brush the edges of the pastry case with a little water, then place the lid over the apple filling.
Trim the pastry with a sharp knife. Gently press the edges together to seal, then knock up the edge. Re-roll the pastry trimmings and cut out apple and leaf shapes. Brush the top of the pie with egg white. Arrange the pastry apples and leaves on top.
Brush again with egg white, then sprinkle with golden granulated sugar. Make two small slits in the top of the pie to allow steam to escape.
Bake for 30 minutes, then lower the oven temperature to 180̊C (350̊F - gas: 4) and bake for further 15 minutes until the pastry is golden and the apples are soft - check by inserting a small sharp knife or skewer through one of the slits in the top of the pie. Serve hot, with some whipped cream. Serves six.
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