Pink lady apple & cherry pie
Ingredients
2 cups plain flour
¼ cup self-raising flour
¼ cup caster sugar
180g Nuttelex, chilled
1 egg yolk
¼ cup chilled water
Extra Nuttelex, for greasing
1 egg, beaten, for glazing
Whipped cream, to serve (optional)
Filling
6 (1kg) pink lady apples
2 tbsp lemon juice
½ cup caster sugar
1 tsp cinnamon
450g frozen cherries, defrosted, well drained
1 tbsp plain flour
Method
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Put flours, sugar and Nuttelex in the bowl of a food processor and process until mixture resembles breadcrumbs. Add egg yolk and water, and process until mixture comes together. Knead on a floured surface until smooth.
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Roll out pastry until 5mm thick and use it to line a 23cm greased glass pie plate. Trim edges. Put pie case in freezer. Gather and knead pastry scraps, cover with cling film and refrigerate.
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To make filling, peel and core each apple, then cut into eighths. Put into a large saucepan with juice, sugar and cinnamon and heat on medium. Stir to combine, cover and simmer for 6-7 minutes or until apples begin to soften but aren’t broken down. Remove from the heat. Strain apples through a sieve to remove liquid. Allow to cool.
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Preheat oven to 180°C. Roll leftover pastry out on a floured surface until 3mm thick. Cut into 1.5cm-wide strips using a knife or a zigzag or ravioli cutter.
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Put a sheet of baking paper on an oven tray and lay 6 strips of pastry, 3cm apart, on paper. Gather and re-roll pastry scraps and cut out more strips. Lay strips across in the opposite direction, weaving over and under to form lattice. Put a sheet of baking paper on top and refrigerate.
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Put cooled apples in a bowl, add cherries and flour, and stir to combine. Spoon into frozen pastry case. Remove top sheet of baking paper from lattice and invert on top of filling. Press edges together gently and trim. Brush the top with egg and bake for 30-35 minutes or until golden. Allow to cool slightly before serving with cream, if desired.
