Sweet Short Crust Pastry
1 1/2 cups plain flour
1/3 cup icing sugar
1/4 cup plus 2 TBS Cooladerra Farm Extra Virgin Olive Oil
2-3 TBS cold water
3 Granny Smith apples
1 egg separated
2 TBS brown sugar
extra brown or demerara sugar for sprinkling
Preheat oven to 190 degrees
Place flour, sugar and olive oil in a food processor. Blitz until it starts to come together. Slowly add the water until it mostly comes together. Tip pastry out onto floured bench and continue to knead until it comes together. If pastry is too wet or dry, add small amounts of water or flour accordingly.
Form into a disc, wrap in plastic wrap and place in fridge while preparing filling.
Peel, core and thinly slice apples.
Remove pastry from fridge and roll out on grease proof paper into a circle, roughly 30cm wide.
Brush pastry with egg yolk, leaving a 5cm border. Sprinkle yolk with brown sugar and then layer on apple slices. You can be neat or as rustic as you like with your apple layering.
Carefully fold edges of the pastry in, leaving some of the apples showing (as in the picture). If the pastry is crumbly, use the paper to help fold it over. If it breaks or pieces come away, just patch it or press it together.
Slide baking paper with pie on, carefully into a baking tray. Brush pastry with egg white and then sprinkle whole pie with brown or Demerara sugar.
Bake in oven for 15 minutes, then turn oven down to 180 degrees and bake for a further 15 minutes. Turn your baking tray during cooking to ensure even cooking and browning.
Serve warm with cream or ice cream.
This recipe has been adapted from "Free-form apple pie" on Taste.com.au. Recipe originally appeared in SuperFood Ideas. Recipe has been adapted, tried and tested using olive oil.