deep dish caramelised apple pie
- melted unsalted butter, extra, for brushing
- demerara sugar, to sprinkle
wholemeal pastry
- 1¼ cup (185g) plain (all purpose) flour
- 1 cup (120g) plain (all purpose) wholemeal (whole-wheat) spelt flour
- ⅓ cup (75g) caster (superfine) sugar
- 185g very cold unsalted butter
- ⅓ cup (80ml) iced water
- 1½ teaspoons vanilla extract
caramelised apples
- 12 red apples, sliced
- 80g unsalted butter, melted
- 2 tablespoons caster (superfine) sugar
- 1 teaspoon cinnamon
- To make the wholemeal pastry, place the flours and sugar into a bowl. Using a box grater, grate the butter into the flour.
- Add the iced water and vanilla and using a spatula, bring the mix together. Use your fingertips, to incorporate the butter until a soft dough forms.
- Roll out pastry between sheets non-stick baking paper+ to a rough 37cm round that is 4mm thick. Place onto a baking tray refrigerate until firm.
- Preheat oven to 200°C (400°F).
- To make the caramelised apples, place the apples on 2 baking trays lined with non-stick baking paper+. Combine the butter, caster sugar and cinnamon. Drizzle over the apples and bake for 30 minutes or until starting to caramelise.
- Remove the top sheet of the baking paper+ and press it into a deep 20cm non-stick ovenproof frying pan. Using the remaining baking paper+ to help you, carefully overlap the baking paper+ and pasty into the frying pan, allowing the excess pastry to overhang. Fill with the apples and remaining syrup. Fold the pastry over leaving the centre open.
- Brush with extra butter and sprinkle with demerara sugar. Bake for 40–45 minutes or until golden. Serves 8–10
+ We used Glad to be Green® Compostable Bake Paper.
© DONNA HAY GROUP
