Spike a traditional apple-pie filling with raspberries and Australian macadamias to take this dessert to a new level.
Note: in addition to the 40 minutes of preparation time listed above, you will also need to set aside 40 minutes to chill your dough.Â
Ingredients
Method
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.
Lightly knead dough, divide into 2/3 and 1/3 pieces. Form discs. Wrap in plastic, chill in fridge for 30 minutes.
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, press base and sides. Chill in fridge for 10 minutes. Preheat oven to 180°C fan-forced (200°C conventional).
For Filling, put apple in a large bowl. In a small bowl, mix sugar, flour and macadamias. Sprinkle spices over apple, stir sugar mix through to coat.
Spoon 1/2 of the apple mix into pastry case. Scatter raspberries over. Top with remaining apple mix.
On a floured surface, roll remaining pastry out to a 25cm round. Cut into 1.5cm strips. Arrange over pie in crisscross, weaving to create lattice.
Trim excess pastry around rim. Fold edge of pastry case over rim, pressing with a fork to seal.
Brush top with milk, sprinkle with extra sugar. Cover edge loosely with a strip of foil to prevent browning. Bake for 11/2 hours, reducing oven temperature to 160°C fan-forced (180°C conventional) after 20 minutes and remove foil. Cool. Serve.
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