- 2 cups plain flour
- half a teaspoon salt
- 2/3 cup Kremelta (vegetable shortening), grated
- 5 tablespoons iced water
- 1kg granny smith apples, peeled and cored
- half a cup sugar
- half a teaspoon cinnamon
- Pinch of salt
- 50g butter, small cube, chilled
- 1 egg, lightly beaten
Sift flour and salt in to a large bowl.
Add grated copha and begin to cut with two knives until it resembles breadcrumbs.
Make a small well in the middle and add iced water a little at a time.
Using your hands begin to form a dough. It will feel like it will never come together but hang in there it will happen!
Once you have a ball, break in half and shape into two discs, cover with glad wrap and pop in the fridge for 1 hour.
Cut apples in half then cut each half into 4-5 slices.
Place apple slices in a medium bowl and cover with sugar, cinnamon and a pinch of salt. Stir to combine then leave.
Preheat oven to 220C and spray a 23cm pie dish with cooking spray.
Remove pastry from fridge, place between two pieces of glad wrap and begin rolling out your base. Once pastry is rolled to the correct size of your pie dish, remove plastic and place in dish, pressing down to fit snuggly.
Add apple mixture then place cubed butter around the tops of the apple.
Roll out your second pastry disc quite thin. Brush the edge of the pastry in the pie dish with eggwash (an egg mixed with a dash of milk) then place the pastry lid on top of apples and press the two pieces of pastry into each other.
Pinch the outside of pastry to make a pattern, brush with eggwash and pop in the oven for 40 minutes.
Remove once browned, leave to cool for at least ten minutes before serving.
- The filling is very sweet and delicious, therefore you do not need any sugar in the pastry crust.
- If you are not confident about making your own pastry, you can buy ready-made short crust pastry and just make the apple filling.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.