4Granny Smith apples(peeled, cored and cut into small dice)
2tablespoonsbutter
3tablespoonssugar
1teaspooncinnamon
Crust:
½cup(4 oz/115 grams) salted butter
½cup(100 grams) white sugar
1large egg
1large egg yolk((white reserved))
½teaspooncinnamon
1 ¾cups(220 grams) all purpose (plain) flour
½cup(80 grams) polenta (finely ground cornmeal)
2teaspoonsbaking powder
Instructions
Filling
In a frying pan melt the butter then add apples, sugar and cinnamon.
Gently cook for 5 to 10 minutes stirring every now and then until just tender.
Remove the apples with a slotted spoon to a bowl. Set aside.
Simmer the remaining syrup until reduced by half. Set aside.
Dough
Beat butter and sugar until well blended and creamy. I used my stand mixer. You could use a hand held beater or a wooden spoon and a bit of muscle.
Add the egg and egg yolk. Beat to combine - it will look curdled but that's ok.
Sift the flour, baking powder and cinnamon.
Add sifted flour together with polenta to the butter mixture. Stir until just combined and mixture forms a dough
If you have time the dough can be rested in the refrigerator for 30 minutes. If not continue with the recipe. Please note that if the weather is hot, it's best to refrigerate the dough.
Preheat oven to 375ºF/180ºC. Butter a 10inch/25cm shallow flan pan with removable base. Really you can use whatever you have but remember to adjust baking time if you use an alternate pan. This particular pan makes it easy to remove that pie when it's done.
Simply press the pastry into the flan pan, extending it up the sides and a little bit higher.
Spoon the apple mixture evenly into the pastry lined pan and fold the overhanging pastry onto the apples allowing the apples to show in the middle.
Brush pastry with reserved beaten egg white.
Bake the pie in preheated oven for about 30-40 minutes or until it is golden brown. Brush the apples with the reserved syrup 2 or 3 times during the cooking.
Can be served warm or at room temperature. Dust with powdered (icing) sugar before serving.
Notes
This pastry is very forgiving. It is not a problem to break pieces off to patch up holes, splits or shortcomings.
If you don't have enough apples, make up the quantity with a pear or two.
I like it well browned and crispy but each oven is different. Check and turn the pie, if necessary for even browning. You may find 30 minutes is enough baking time.