Classic KANZI® apple pie

INGREDIENTS

Sweet pastry

  • 280 gm chilled butter, diced into 2cm cubes

  • 350 gm plain all-purpose flour

  • 80 gm caster sugar

  • 2 egg yolk

  • 2 tbsp chilled water

  • 1 orange, zested

Apple filling

  • 2kg KANZI® apples (approximately 12 apples) cored,peeled,and sliced into wedges

  • 100g caster sugar

  • 70g brown sugar

  • 1 lemon, juiced and zested

  • 1 tsp vanilla essence

  • 1 tsp ground cinnamon

Pastry finishing

  • 1 egg yolk, lightly whisked

  • 1 tbsp demerara sugar

Everyone needs a go-to recipe for apple pie, and this one will not disappoint.Unlike tart varieties ofapples, there’s no need to addextrasugar to sweeten up a KANZI®, making them a perfect choice forbaking. The ultimate winter warmer filled with nourishing Kanzi apples, this classic pie is a must-try asthe weather gets cooler.

INSTRUCTIONS

  • Prep/cook time: 1hr 20 mins plus pastry resting time

Method

Sweet shortcrust pastry
1 - Combine in a bowl the chilled butter, plain flourand caster sugar, using clean hands gently rub together until it comes together into a rough dough.
2 - Add the remaining ingredients and gently combine until the dough just comes together into a ball. Try not to overwork it as it is a shortcrust pastry. This can also be made in a food processor.
3 - Cover with cling film and place in the fridge to rest for a minimum of 40 minutes.
Kanzi apple filling
4 - Combine all the filling ingredients into a large saucepan on medium heat, place a lid on the saucepan slightly ajar. Allow to simmer for 15 minutes or until the KANZI® apples become just tender and still holdup their shape.
5 - Remove from the heat and allow to cool completely.
Roll out the pastry
6 - Preheat the oven to 180C.

7 - Slice the pastry ball in half and place onehalf between two sheets of baking paper. Gently roll out the pastry into a 30cm round or it is large enough to fit your pie dish. Place the rolled-out sheet back in the fridge to rest while rolling out the second sheet and then place back in the fridge.

8 - Lightly grease a deep pie dish, gently remove the baking paper from one sheet of chilled pastry and lay it over the dish, allowing the edges to hang over the edge.
9 - Brush the base of the pie with a little egg wash, this will help to prevent it from becoming soggy.
10 - Fill the pie with the cooled apple filling.Lay the second sheet of chilled pastry (baking paper removed) over the top.
11 - Trim the excess pastry offaround the edge of the pie dish.
12 - Using your thumb and 2 fingers gently press around the edge of the pastry to form a crimped edging.
13 - Slice a couple of small holes in the centre of the pie.
14 - Brush with egg wash and sprinkle with demerara sugar.
15 - Place in the oven to bake for 40-45 minutes or until the pastry is a golden-brown colour.
16 - Serve warm or cold with a dollop of cream or ice cream.
TIP: The delicious sweet and tangy flavour of KANZI® apples makes them perfect for baking, as unlike other tart varieties of apple there's less need for added sugar

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