Recipe Seventeen: Beauty is on the inside Apple Pie.

Ugly but delicious.

Best eaten with closed eyes. 

That is all I have to say on the matter.

Apple Pie:

Pastry
1 cup of Plain Flour

1/2 a cup of Self Raising Flour

1/4 cup of Corn Flour

1/4 cup of Custard Powder

2 tbsp of Caster Sugar

100gm of Cold Butter (Chopped)

1 Egg, Separated

1/3 of a cup of Water

Filling

1.5kg of Granny Smith Apples

1/2 cup of Water

1/4 cup of Brown Sugar

1 tsp of fine Lemon Rind.

1/2 a teaspoon of ground Cinnamon

Process all of your flours, custard powder, caster sugar and butter together until it resembles fine bread crumbs. Then add the egg yolk and enough cold water to bring the mixture together.

Turn onto a floured surface and knead until smooth.

Cover and refrigerate for 30 minutes.

Make filling by peeling, coring and quartering the apples and then adding them and the water to a large pan and place over low heat. Simmer for 5 minutes or until just tender.

Dont be silly & add the wrong sugar and cinnamon before cooking...your flavours will end up down the drain and you'll have to add everything again once it has cooked.

Don't realise your friend put her New Years Eve pictures on facebook and accidently leave them there for much, much longer or you'll end up with a mush.

Drain liquid and pour apples into a bowl along with your sugar, cinnamon and lemon.

Leave to cool completely.

Preheat your oven to 220C

Take 2/3rds of your pastry and roll to fit the bottom and 3/4 of the way up a 25cm spring form tin.

Gently line the tin with the pastry & brush the top edge with your egg white.

Fill with apple mixture.

Roll out your remaining pastry to cover the top.

Place over the apples and press the edges of the pastry together

Cut of excess and brush the top with your remaining egg white.

Sprinkle with caster sugar & put in the oven for 20 minutes.

Reduce oven temperature to 180C and cook for a further 25minutes of until the pie is brown.

Cool for 10 minutes and serve with custard or ice-cream!