A delectable tropical twist on an old favourite.
- 1 cup plain flour
- 2 tablespoon caster sugar
- 110g unsalted butter, chilled, chopped
- 1 egg yolk
- 4 large Granny Smith apples, peeled, cored, sliced
- 1 large custard apple, seeds removed, flesh scooped
- ½ cup caster sugar
- 2 tablespoons plain flour
- 1½ teaspoons ground cinnamon
- ¾ cup plain flour
- ⅓ cup caster sugar
- ¼ cup firmly packed brown sugar
- 100g unsalted butter, chilled, chopped
To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs. Whisk egg yolk with ¼ cup iced water and add to flour mixture. Process until mixture comes together to form a dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours.
Roll out pastry to 5 mm thick and use to line a 22 cm pie pan, trimming excess. Refrigerate until needed.
To make filling, combine all ingredients in a bowl and set aside.
Preheat oven to 180°C fan forced. To make topping, combine flour, sugars, butter and a pinch of salt in a food processor and process until mixture resembles coarse crumbs. Spoon filling into pie pan, spreading evenly, then spread with topping. Bake for 1 hour or until apples are tender and pastry is golden. Serve warm with pouring cream.
Recipe courtesy of Feast Magazine