Firstly cube 230 gm of butter and place in freezer .
Preheat your oven 220 deg C .
Place cubes of butter , 2 cups of plain flour and 1 tsp of salt in a food processor using the on and off spurts till mixture resembles course crumbs .
Then add 1/4 cup of iced water mixed with 2 tsp of cider vinegar and process till the mixture forms a dough and pulls away from the sides .
Wrap the dough in cling film and refrigerate for 30 minutes.
Now for the apple filling......
Peel , core and slice very thinly
Combine with 1/2 cup of castor sugar , pinch of salt ,1 tbs of cornflour , the juice of 1/2 cup of freshly squeezed lemon juice and 1/2 tsp of cinnamon.
Stir lightly and set aside.
Use 2/3rds of the pastry and roll out to 4 mm thick.
Line the bottom of a 23 cm pie dish , leave about 5mm overhang to allow for shrinkage .
Prick the pastry with a fork and fill with apple mixture .
Dot the top of the apple mix with pieces of butter.
Roll out the remaining dough for the top.
Lightly moisten the edges where the two pastries meet , press together and crimp with your finger tips.
Prick the top with a fork to allow steam to escape .
Sprinkle with sugar .
Bake in the set oven for 15 minutes .
Lower heat to 190 deg C for 40 minutes or until lightly golden .
Serve warm or cold with thinly sliced vintage cheddar cheese
Preheat your oven 220 deg C .
Place cubes of butter , 2 cups of plain flour and 1 tsp of salt in a food processor using the on and off spurts till mixture resembles course crumbs .
Then add 1/4 cup of iced water mixed with 2 tsp of cider vinegar and process till the mixture forms a dough and pulls away from the sides .
Wrap the dough in cling film and refrigerate for 30 minutes.
Now for the apple filling......
Peel , core and slice very thinly
Combine with 1/2 cup of castor sugar , pinch of salt ,1 tbs of cornflour , the juice of 1/2 cup of freshly squeezed lemon juice and 1/2 tsp of cinnamon.
Stir lightly and set aside.
Use 2/3rds of the pastry and roll out to 4 mm thick.
Line the bottom of a 23 cm pie dish , leave about 5mm overhang to allow for shrinkage .
Prick the pastry with a fork and fill with apple mixture .
Dot the top of the apple mix with pieces of butter.
Roll out the remaining dough for the top.
Lightly moisten the edges where the two pastries meet , press together and crimp with your finger tips.
Prick the top with a fork to allow steam to escape .
Sprinkle with sugar .
Bake in the set oven for 15 minutes .
Lower heat to 190 deg C for 40 minutes or until lightly golden .
Serve warm or cold with thinly sliced vintage cheddar cheese
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