Classic Apple Pie

Name: Classic Apple Pie
Cuisine: Israeli
Ingredients: 4-5 large apples such as Bramleys, about 675 g (1½ lb), peeled and sliced 3 mm (⅛ in) thick; 4-5 large apples such as Bramleys, about 675 g (1½ lb), peeled and sliced 3 mm (⅛ in) thick; 75 g (3 oz) granulated or light brown sugar; 2 teaspoons cornflour; 1 teaspoon ground cinnamon; pinch of grated nutmeg; 3 tablespoons raisins (optional); 225 g (8 oz) plain flour; pinch of sea salt; 2 tablespoons icing sugar; 125 g (4 oz) butter or margarine; 125 g (4 oz) butter or margarine; 25 g (1 oz) vegetable shortening; 1 large egg yolk; juice of ½ lemon (about 2 tablespoons); 2 tablespoons iced water; 1 large egg white, whisked until frothy; 2 tablespoons Demerara or granulated sugar; 2 tablespoons Demerara or granulated sugar

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Apple pie, Jewish style, comes in many guises. I think this is one of the very best. The crisp, melt-in-the-mouth pastry partners the juicy apple filling to perfection.

Ingredients

For the filling

4-5 large apples such as Bramleys, about 675 g (1½ lb), peeled and

Asia
Israel
Dessert
Pie
Vegetarian

Method

Put the apple slices in a bowl and mix well with all the remaining filling ingredients.

To make the pastry by hand or mixer, combine the flour, salt and sugar. Add the butter and shortening and rub in until the mixture resembles coarse, floury crumbs. Mix together the egg yolk, lemon juice and water, then sprinkle on to the mixture, using a fork to ensure that it is evenly moiste