Ingredients:

  • 315g all-purpose flour
  • 225g unsalted butter, frozen and cubed
  • 15g granulated sugar
  • 5g kosher salt
  • 90ml ice water
  • 500g Granny Smith apples, peeled and diced small
  • 50g brown sugar
  • 5g ground cinnamon
  • 15ml lemon juice
  • 8g cornstarch
  • 1 large egg
  • 10g turbinado sugar

Instructions:

  1. Whisk flour, granulated sugar, and salt in a large bowl. Cut the frozen butter into the flour using a pastry cutter until the largest pieces are the size of peas.
  2. Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Wrap in plastic and chill for at least 30 minutes.
  3. In a small saucepan over medium heat, combine diced apples, brown sugar, cinnamon, lemon juice, and cornstarch. Sauté briefly to reduce moisture and thicken the juices, then let cool completely.
  4. Roll out the chilled dough on a lightly floured surface. Cut into 10cm circles.
  5. Place a portion of the cooled apple filling in the center of each round. Fold the dough over the filling and crimp the edges with a fork to seal.
  6. Brush the tops of the pies with the beaten egg wash and sprinkle generously with turbinado sugar.
  7. Place on a parchment-lined baking sheet and bake at 200°C for 25 minutes or until the pastry is a deep mahogany brown and the crust shatters when pressed.