create: apple crumble pie

Pastry

1 cup plain flour

1/4 cup self raising flour

pinch salt

95gm butter, chilled and cut in small pieces

2 tbsp castor sugar

1 egg

Filling

5 large apples (pink lady or granny smith)

Juice of half a lemon

1/2 tsp ground cinnamon

1/4 tsp ground cloves

2 tbsp caster sugar

Crumble

1/2 cup plain flour

2 tbsp caster sugar

50gm butter, chilled and cut in small pieces

To make filling: Peel, core, quarter and then slice the apples into thin slices.  Place in a saucepan with remaining ingredients and cook over medium heat for 15 minutes or so, stirring occasionally, until the apples have softened.  Set aside to cool.

To make pastry: Combine flours and salt.  Rub in butter until breadcrumbs form.  Add sugar and mix to combine.  Beat together egg and 1 tbsp of chilled water.  Add half the egg mixture to the flour mix, cutting it through with a knife.  Bring it together until a ball is formed, adding more egg mixture if necessary.  Do not knead or work the pastry any more than necessary.  Cover in plastic wrap and refrigerate for 20 minutes.  Reserve any left over egg mixture.

Roll out on a lightly floured surface large enough to cover the bottom and sides of your tin.  I use a non-stick springform round cake tin because I don't have a large pie dish and it works well.  Lightly grease the tin.  Place the pastry over the tin, and press into the sides.  There should be enough to cover all of the sides of the tin. 

To make crumble: Combine flour and sugar in bowl.  Rub in butter until breadcrumbs form. 

To assemble the pie: Place apple mixture on top of pastry in the dish.  Pull down any pastry on the sides to the level of the apple mixture and to create an edge.  Cover top with crumble mixture.  Using extra egg mixture from pastry, brush the pastry edge with the egg mix.

Bake in moderate over 45 to 55 minutes, or until golden.  Serve with hot custard, vanilla ice cream, or both!  You could freeze it after you have assembled the pie but before baking.