Apple Pie

Sweet Shortcrust pastry

2 cups flour
125g cold butter
1/4 cup caster sugar
2 egg yolk
1 tsp vanilla essence
2-3 tblspn cold water

Sift the flour into large mixing bowl. Using fingertips, rub the butter into the flour until fine and crumbly. Add combined egg yolks and vanilla and 2 tblspn of water to form dough..adding remaining water. Chill in the fridge for 30 minutes before using.

Apple filling

3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 to 6 medium green apples (I used Granny Smith)
2 tablespoons butter, cut into small pieces
1 to 2 tablespoons milk
1 tablespoon sugar

Preheat oven to 200 degrees Celc. Prepare pie pastry.

In a large bowl, combine sugar, cinnamon, nutmeg, and cloves. Peel, core, and slice apples 1/4-inch thick. Toss apple slices in sugar mixture until well coated. Spoon apple filling into pastry-lined pie plate and dot with butter. Cover with remaining pastry and flute. Cut slits in pastry so stream can escape. Brush milk over top and then sprinkle 1 tablespoon sugar onto top of pie crust.

Bake 45 to 50 minutes or until crust is golden brown and apples are tender. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.