Ingredients: Pastry
225g All purpose flour
2 tbsp Sugar
110g Chilled butter, cut into cubes
1 Egg
2-3 tbsp Ice-cold water
Ingredients: Filling
4 Medium-sized apples
75g Sugar
1⁄4 tsp Cinnamon
Lemon zest
Half lemon Juice
Extras:
1 beaten egg
1 tsp sugar
Method:
Step 1: In a medium-sized bowl, whisk the flour and sugar together. Next, add the cold butter and using a fork crush until the flour mixture turns into a crumb-like texture.
Step 2: Add your egg next and mix until fully combined, once you are happy then add your 2-3 tablespoons of ice-cold water and mix again until fully incorporated.
Step 3: Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 4: Prepare the filling. Peel, core, and cut the apples into thin slices. Place them into a bowl, add the lemon juice, lemon zest, sugar, and cinnamon and toss to coat. If you want an extra kick, you can add a little drop of whiskey to the mix.
Step 5: Preheat oven to 180˚C. Grease a 9 inch (23cm) ovenproof plate or an Irish tart plate with a little butter.
Step 6: Onto a lightly floured surface roll the first piece of dough out, line the prepared plate with the rolled dough and press the edges. Cut the excess dough.
Step 7: Arrange the apples over the crust and brush with water the edges of the crust.
Step 8: Roll the other piece of dough and cover the apples. Seal the edges and cut away the excess dough. Here I cut out a shamrock shape and added it onto the top of the pie. Brush the pie (not the edges) with some egg wash.
Step 9: Bake for 40-50mins and until golden brown.
Tips: Serve warm with some fresh cream or with vanilla ice cream!
