A quintessentially American experience.
Using a food processor or butter knife, cut the butter into the dry ingredients until you have a crumbly consistency. Next, incorporate the water and vinegar by hand just until you have a smooth dough. Divide into two balls of the same size, wrap them in plastic wrap and refrigerate for at least 1 hour.
Combine the apple pieces with the brown sugar, cinnamon and vanilla bean seeds. Blend the cornflour with the lemon juice or cider vinegar. Heat the butter in a large frying pan over medium heat. When it starts to sizzle, add the apples and cook them until they’re lightly browned on all sides — you may need to do this in batches. Add the cornflour and lemon juice mixture and continue to cook for 5 minutes, stirring. Remove from the heat and cool.
Pour the apple filling over the baked base. Cover with the second round of pastry dough, seal the edges by pinching them together with your fingers and make small incisions on the top to let the pie breathe. Brush the pastry with the mixture of egg yolk and water, then sprinkle with the sugar. Place in the oven and
© 2013 All rights reserved. Published by Murdoch Books.