This is a traditional style of Apple Pie that warms your tummy in the winter time. I used to make this shortcrust style of pie all the time. You can even change the apple mixture around, ie add rhubarb or sultanas etc.
With an electric mixer beat the butter and sugar together until soft and the sugar has disolved.
Add the eggs and vanilla, continue to beat.
Sift the flours and gradually add and stir into the butter mixture.
Once this has been done place the mixture onto a board and mold into shape, wrap in plastic and place into the fridge for about 30 minutes.
Take the mixture out of the fridge. I use about 2/3's of the mixture for the base. Get two sheets of plastice wrap and coat them with flour, place the mixture in the middle and roll out to the length of the pie tin. I normally just use a 23cm cake tin. Once rolled to the desired shape remove the top layer of plastice and place into the pie tin.
Mix the applie pie mix and passionfruit together in a dish then place into the middle of the pie.
Repeat step 5 for the top of the pie. Make sure there is enough flour coating on the pastry or it will get stuck to the plastic.
Place the top onto the pie, you can slightly wet and sprinkle with castor sugar if wish.
Place into a moderate oven and cook for about 30-40 minutes.
Serve with vanilla ice cream.
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