Ingredients
2½ cups plain flour
1 tsp salt
225g butter
½ cup chilled water
1 cup frozen raspberries
1 Tbsp milk, for brushing
Filling
6 medium apples, peeled, cored, cut into 1cm-thick slices (1.2kg)
½ cup caster sugar, plus 1 Tbsp extra
⅓ cup macadamias, chopped
¼ cup plain flour
¾ tsp ground cinnamon
¼ tsp ground nutmeg
Method
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Sift flour and salt together into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Gradually add water, mixing with a fork, until a soft dough forms.
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Lightly knead dough and divide into two-third and one-third pieces. From into discs. Wrap in plastic wrap. Chill 30 minutes.
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On a lightly floured surface, roll out large pastry disc to a 30cm round. Drape pastry over rolling pin and ease into a 22cm round pie dish, pressing base and sides. Chill. Preheat oven to hot, 200C.
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To make filling, add apples to a large bowl. In a small bowl, mix sugar, macadamias and flour together. Sprinkle spices over apples, then stir flour mixture through to coat.
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Spoon half apples into pastry case. Scatter raspberries over. Top with remaining apples.
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On a lightly floured surface, roll remaining pastry out to a 25cm round. Cut into 1.5cm strips. Arrange over pie in a crisscross pattern, weaving to create lattice.
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Trim excess pastry around rim. Fold edge of pastry case over rim, pressing with a fork to seal.
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Brush top with milk and sprinkle with extra sugar. Cover edge loosely with a strip of foil to prevent browning. Bake 1½ hours, reducing temperature to moderate, 180C, after 20 minutes and remove foil. Cool. Serve with ice-cream.