Short crust pastry:
Flour 300 g
Amul Butter 150 g
Caster Sugar 1.5 tsp.
Salt a pinch
Cold Water 4.5 tbsp.
Apples 4 ( pealed, cored and sliced)
Sugar 120 g
Cinnamon powder 0.5 tsp.
Caster Sugar 1 tbsp.
Stew the apple slices in sugar by cooking over medium flame for about 5-7 minutes. Keep aside this filling to cool slightly.
Sift the Flour, Caster Sugar and Salt into a large bowl. Cut the chilled Butter into small pieces and add to the flour. Using a knife, cut the butter and work it into the flour. Using a food processor, whip this on low speed until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Transfer it back into the big bowl. Using a knife, stir in cold water to bind the dough together. As the mixture starts to come together, finish off by using your hands ( do not knead) until a round ball of dough has been formed. Divide the short crust pastry dough into two equal portions.
Between two large pieces of cling wrap, roll out one portion of your short crust pastry dough until it is large enough to cover the base of your pie dish. It should be about 5mm thick. Then roll it over the rolling pin. By supporting the rolled pastry with your hand, transfer the pastry to the top of the pie dish. Gently firm the short crust pastry to the base and sides of the pie dish with your fingers and trim off any pastry which is higher than the sides of the pie dish.
Fill it with the stewed apples and sprinkle Cinnamon powder over it.
Roll out the remaining half of the pastry and transfer the pastry to the top of the pie dish using the rolling pin as before. Gently firm down the pastry over the top of the fruit and trim the excess pastry off . It will make the pie look more attractive if you 'crimp' the pastry around the edge of the pie using a fork.
Glaze the top by brushing with a lightly beaten Egg and sprinkle some Caster sugar all over.
Finally, make a couple of holes on the top of the pastry using a knife.
Place the pie on the bottom rack of a pre-heated oven at 175°C for the first 15 minutes of baking. This is done to ensure that the bottom crust is brown and crisp. Then shift the pie to the middle rack and bake for another 15 minutes or until the short crust pastry is golden brown and the pie filling has cooked through.