I always find myself with an obnoxious surplus of apples in the fruit basket. Dan loves having them in the house and will bring bags of the stuff home. Me, I'm a slow eater and I can never finish an apple before it turns brown. So at the end of the week, instead of letting it go to waste, I make something with it that I can eat as slowly as I want.
Sometimes I put slices of green apple into cocktails and sprinkle with sugar; sometimes I cover diced apple with custard; but apple pie is the most gratifying. It's so simple to make as well. All it takes is a bit of love and some handiwork.
Check out my post on The Curry Tiger (a curry beef pie with mash, peas and gravy) for the pastry recipe.
5 large apples
½ cup brown sugar
¼ cup white sugar
¼ cup water
1 teaspoon vanilla extract (never essence!)
1 teaspoon cornflour
Peel and cut apples into 1cm thick slices.
Place apples, sugars, water and vanilla in a small pot over low heat.
Simmer until the apples are just cooked through.
Remove apples and mix cornflour into the syrup.
Place apples and syrup into a shallow dish and cool completely in the fridge.
Put the filling in the pastry and create a lattice lid.
Fold down the edges to make a crust.
I glazed the top of the pastry with a ginger sugar syrup (thinly slice a 2cm knob of ginger and simmer gently in ¼ cup sugar and ¼ cup water for half an hour) and sprinkled it with demura sugar for a nice little crunch.
Bake at 220°C until golden brown (my oven took 40 minutes again).