There's something very comfort-food about apple pie, and none more so than this one. I think it's the little bit of custard powder and cornflour in the crust which gives it that bakery texture.
Australian Woman’s Weekly Cookbook Apple Pie Recipe
1.5 cups plain flour
.75 cups SR flour
.33 cup cornflour
.33 cup Custard powder
1 tablespoon sugar
.33 cup water
7 large ‘Granny Smith’ apples (really sharp green apples)
.5 cup water
3 tablespoons sugar
.5 teaspoon cinnamon
1 teaspoon lemon zest
I add a few cloves as well for a really exotic taste
2 tablespoons apricot jam
PASTRY: sift flour and custard powder into bowl and rub in butter and add sugar make well in centre and add egg yolk and enough water to mix to a firm dough and knead lightly cover and refrigerate for 1 hour (you can freeze it if you prefer, for pretty much as long as you need)roll out half pastry put in pie dish (28cm) and spread with apricot jam then fill with apple fillingroll out remaining pastry and brush edges with lightly beaten egg white and cover pie press edges together, trim, brush top with eggwhite and sprinkle with sugar and cut steam vents Bake in mod hot oven for 20 - 30 minutes.
FILLING filling peel quater and core apples cut up and put in a pan with water sugar cinnamon and zest cook for 5 mins or until just tender drain cool to room temp (take out the cloves and the peel before you fill the pie!).