Apple Pie From My Kitchen

Since my brood loves apple pie, I try to make one maybe once a month. Being very familiar with the ingredients and methods etc, I do not have to open any recipe books but just get down to do it! I've included my favourite shortcrust pastry below which is enough for a 9-10 inch pie. Pie-making is always fun in this household because my daughter Iman will always help with cutting out the trimmings to decorate the pie, a task she really enjoys. She did the the heart-shaped cut-outs using a cookie cutter for the pie above.

Priscilla's Favourite apple pie

Shortcrust pastry
3 cups plain flour
1/2 cup butter, preferably cold} mix
1/2 cup shortening } together
1 egg
1 tsp vinegar ( I normally use apple cider) or lemon juice
1/2 cup ice-cold water
1/2 teaspoon salt

1. Sift flour and salt into a bowl. Using a pastry blender or fork, cut the butter/shortening mixture into the flour until you get a kind of crumbly texture.
2. Lightly beat the egg and add to water and the teaspoon of vinegar/lemon juice.
3. Sprinkle the liquid a tablespoon at a time over the flour mixture, blending gently/with a light touch until a soft ball forms. You may not need all of the liquid, discard unused.
4. Refrigerate the pastry while preparing the filling. Resting the pastry this way, allows for a more workable dough.

Filling
8-10 Granny Smith apples, peeled, cored, sliced/chopped ( I prefer to chop mine into medium sized cubes)
2 cups firmly packed brown sugar
2 teaspoons ground cinnamom
2 tablespoons plain flour
2 tablespoons cornflour
1 tablespoon lemon juice
3/4 cup raisins ( if liked)
1/2 cup walnuts, chopped ( my personal preference!)

Butter, for dotting all over filling.
1 egg, beaten lightly for brushing on pastry before baking.

Mix all the above ingredients together in a large bowl. Set aside while rolling out pastry.
Divide pastry into two. Roll out one half on a lightly floured surface to fit bottom of pie dish with a little over hang over the sides. Pour in filling and if liked, dot with a little butter. Roll out the remaining pastry to fit over the top and moisten the edges with a little water to ensure the edges are sealed. Trim off extra and fold the pastry under and crimp as desired. Use a cookie cutter etc to make little decorations with the leftover pastry. Using a pastry brush, lightly brush the beaten egg all over the pastry and paste on the decorative pieces. Brush a little of the eggwash on these pieces as well and cut little slits in the pastry to let steam escape while baking.
Bake at 170-175 degress Celsius for 50 minutes to an hour. Let cool, then enjoy with whipped cream or vanilla ice-cream!

Here's another view with a slice missing!