Apple Pie Show Stopper
- you can never have to much dessert
- you can totally eat dessert for breakfast (so make that dessert BIG - its like an excuse...)
- you should never do things by halves
1 packet sweet short pastry (you can make your own but this whole process is quite long and I find packet pastry just as good)
1kg granny smith apples
½ cup soft unsalted butter
3 tablespoons all-purpose flour
1 cup soft light brown sugar
1/2 cup white chocolate chips
1 pinch of salt
¼ cup water
cinnamon (to taste)
- Heat the oven to 220 degrees C, gas stove mark 7.
- Grease or line your chosen pie tin.
- Peel, core, and quarter the apples.Cut each quarter into around about 5 pieces.
- Squeeze lemon juice over the apples prevent browning. Place in the fridge.
- Melt butter. Stir in flour to form a paste. Add brown sugar, white chocolate, salt, and water; bring to a bubbly simmer. Reduce temperature, and simmer 5 minutes, stirring a lot.
- Meanwhile, separate your pastry sheets and let thaw for 5 minutes. Once pliable put the base into your dish and fill with apples, mounded slightly. Sprinkle over your desired amount of cinnamon (I like a lot).
- With the remaining pastry cut into long strips about 2 cm wide and make a criss-cross top (see picture)
- When the sauce is done, slowly and evenly pour it over the top making sure it drips down into the holes.
- Squish the edges down with a fork - a rustic look is fine. Paint the crust with the milk, and sprinkle raw sugar over the top if you really want to go next level (which you do)
- Bake 15 minutes at 220 degrees C then reduce the temperature to 175 degrees C and continue baking for 35 to 45 minutes. Enjoy! (with cream, ice cream or both!!)