2 cups plain flour
1/3 cup confectioners sugar
1 1/4 sticks (10 Tbl) butter, cubed
2-3 tablespoons iced water
8 peeled, cored and thinly sliced Pink Lady Apples
3/4 cup brown sugar
1 tsp Cinnamon
Juice of half a lemon
2 tbsp. cornflour
1/2 tsp salt
1 egg, beaten
2 tbsp. granulated sugar
Add the flour, sugar and cubes of butter to your food processor and pulse until the mixture has a breadcrumb consistency.
With the processor on, slowly add iced water until the dough comes together in a smooth ball.
Lightly knead then wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F
Remove pastry from fridge and roll out between two sheets of baking paper to 3mm thickness. Cut pastry base to size to line a greased pie dish and roll the remaining pastry into a ball and wrap. Place pastry into pie dish and prick all over with a fork. Line with foil and weigh down with pie weights or dried beans. Cook for 15 minutes then.
Remove from oven, take out the weights and foil lining and allow to cool.
Mix all filling ingredients in a large bowl. Place filling inside the pie base and roll out the remaining pastry to cover (you may have to brush the edges of the pie base with water to help it stick). Crimp edges together.
Cut vents in the top crust to let steam escape. Brush lid of pie with beaten egg and sprinkle with sugar. Chill in freezer for 15 minutes to ensure a flaky pastry.
Bake at 375F for 45 minutes or until golden. Cool for at least an hour before serving to allow filling to cool.
Serving suggestion: Serve warm or cool with vanilla ice cream or triple cream.