- 5 1/2 pounds of Granny smith appled, peeled cored and sliced into half inch slices
- 1 large lemon juiced
- 1/2 cup of brown sugar
- 1/2 cup of white sugar
- 1/2 tsp of salt
- 3 tbsp of flour
- 1 tbsp of ground cinnamon
- 1 tsp of ginger powder
- 1/4 tsp of freshly grated nutmeg
- 3 tbsp of butter cut into small pieces
Mix together all of the filling ingredients together in a bowl ready to fill the pie crust, make sure the spices and flour are evenly distributed amongst the apples.
- 600g of plain flour
- 265g of trex vegetable shortening
- 3 tbsp of sugar
- 2 tsp of salt
- 1 egg
- 100ml of cold water
Preheat the oven to 190 degrees c.
Grease a very large pie dish, roughly 30cm, with trex.
Place the flour, sugar, salt and trex into a bowl and using a pastry cutter cut the shortening together until it is the size of small peas, this can also be done in the food processor on pulse. Add the egg and the cold water and mix until it starts to come together, do not overwork the dough as it will become tough.
Roll out half of the dough until 1/8 inch thick to form the base, making sure it overlaps the edge of the pie dish by at least an inch, this is to allow you to crimp the edges of the pie crust.
Fill the pie dish with the filling and then brush a little egg wash around the rim of the pastry bottom so that when you place the lid onto the pie it will nip together. Roll out the other half of the pastry to 1/8 inch thick and allow for at least an inch overlap all the way around.
Press the edges together and trim the excess pastry, you can nip the edges of the pastry together using a fork or a traditional crimping method, decorate the pie with any excess pastry before egg washing with egg whites, sprinkle the top with a little coarse sugar for crunch and texture, cut a few holes in the top of the pie to let the steam out.
Bake in the oven for 50-60 minutes until the sugar begins to bubble out of the top of the pie crust.