- 180g butter
- 2/3 cup caster sugar
- 2 tsp vanilla essence
- 1 egg, plus 1 egg yolk ( reserve the white for the glaze )
- 1 1/2 cups plain flour, sifted
- 1 1/4 cups self-raising flour, sifted
- 6 Granny Smith apples
- 1/2 cup bread crumbs
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 1 tsp all spice
- 1 tsp nutmeg
- 30g butter ( cubed )
- Beat butter, sugar and vanilla essence with an electric beater until smooth and creamy and increased in volume. Add the egg and egg yolk and beat until well combined.
- Transfer to a large bowl. Add the sifted flours and mix with a wooden spoon until well combined. Place onto a lightly floured surface and divide into 2 even pieces. Knead each gently until mixture comes together. Wrap in baking paper and refrigerate for 10 minutes.
- Peel apples, cut into quarters and remove seeds. Cut each quarter into thin slices. Place in a bowl. Add brown sugar,cinnamon, all spice and nutmeg to chopped apples and mix well until all of the apple is coated.
- Prehet oven to 200 degrees. Brush pie dish with melted butter.
- Roll out one piece of pastry between 2 sheets of baking paper to fit the base and sides of the pie dish. Carefully ease the pastry into the dish. Spread bread crumbs over pastry base followed by apples.
- Cut 30g butter into cubes and place on top of the apples then roll out remaining pastry and cover apples completely. Gently press edges together and cut away excess pastry with a knife.
- Beat the remaining egg white with a fork until just foamy. Brush the top of the pie with the eggwhite and sprinkle with sugar. Cut a cross in the top of the pastry.
- Bake for 15 minutes at 200 degrees then reduce to 180 degrees for 25 - 30 minutes.