Ingredients
- Flour: 2 Cups
- Icing Sugar: ¼ cup
- Butter/ Ghee: 185 gm
- Egg Yolks: 2
- Water: 2-3 Tablespoons
- Milk: For glazing
For Apple Filling
- Apples: 3-4 medium sized, peeled and chopped
- Sugar: ¾ Cup
- Water: 2 Tablespoons
- Cinnamon powder: ½ Teaspoon
- Butter: 1 Tablespoon
Method
- Brush pie dish with oil. Mix flour, icing sugar and butter to make dough. Further add egg yolks and water and mix well. Add more water if necessary.
- Turn onto a lightly floured surface and knead briefly to form smooth dough. Dive the pastry into two parts, one slightly larger than other.
- Roll he larger portion and fit it into the pie dish so that it covers base and sides of the dish. Roll the other part and refrigerate.
- Combine apples, sugar, water and cinnamon in a pan. Cover and cook over low heat, stirring occasionally until just softened. Add butter, mix gently and set asideto cool.
- Preheat the oven to 210oC. Pile the apples evenly into the pasty-lined pie dish. Brush the pie rim with milk.
- Place the pastry lid over the apples and press the edges to seal.
- Trim the pastry and seal the edges with fork.
- Use a pastry or biscuit cutter to cut shapes from the leftover pastry and place the shapes on the top of the pie.
- Slash 2 or 3 small holes in the pastry to allow steam to escape. Brush the surface of pie with milk.
- Bake for 10 minutes. Reduce temperature to180oC and bake for another 30 moinutes or until pastry is golden brown.
- Serve when it cool down.
