Vanilla Bean Apple Pie

Vanilla Bean Apple Pie
Preparation:
55 min
Servers:
8
Cooking:
50 min
Difficulty:
Medium

Ingredients

  • PASTRY
  • 1 1/2 cups plain flour
  • 3/4 cup self raising flour
  • 1/3 cup custard powder
  • 1/3 cup cornflour
  • Pinch salt
  • 185g butter, cold and cut into 1 cm squares
  • 1 tablespoon caster sugar
  • 1 egg yolk
  • 1 1/2 teaspoons Taylor & Colledge Vanilla Bean Paste
  • 2-3 tablespoons water
  • 1 egg white (for glazing)
  • 1 tablespoon Apricot or Orange Marmalade
  • Extra sugar
  • FILLING
  • 10-12 large granny smith apples, peeled, cored and cut into 2cm squares
  • 1/2 lemon
  • 1/4 cup sugar
  • 1 teaspoon Taylor and Colledge Vanilla Bean Paste

Method

Step 1
To make the pastry, sift the flours, custard powder and salt into a large mixing bowl. Rub the butter into the flours with your fingertips until the mixture resembles fine breadcrumb, add caster sugar and mix well. Add egg yolk, vanilla bean paste and 2 tablespoons of water and mix till it forms a firm crumbly dough (do not knead the dough, just bring it together in a ball).
Step 2
Form the dough into two flat discs, wrap in cling film and refrigerate for an hour.
Step 3
Meanwhile in a large heavy based saucepan place the apple pieces and add enough tap water to cover. Add the sugar, vanilla bean paste and half lemon and stir until sugar is dissolved. Bring the saucepan to the boil then take off the heat immediately, take out the apple, drain well and set aside to cool.
Step 4
Remove one of the discs of pastry from the fridge, and roll out on a lightly floured surface. Use the pastry to line a 23cm pie dish.
Step 5
Spread the marmalade on the base and then place the cooled apple mix into the dish.
Step 6
Preheat oven to 200 degrees Celsius.
Step 7
Roll out the remaining disc of pastry, then slice into strips and use those to decoratively cover the top of the pie.
Step 8
Beat the egg white with a fork, then brush over the top of the pie pastry and sprinkle with a little extra sugar.
Step 9
Bake for 20 minutes at 200 degrees, then drop the temperature to 180 degrees cooking for a further 20 minutes or until the pastry is a lovely golden colour.