Note: in addition to the 40 minutes of preparation time listed above, you will also need to set aside 40 minutes to chill your dough.
Ingredients
2 1/2 cups plain flour, plus extra, to dust
1 tsp salt
225g unsalted butter, chilled, chopped
1/2 cup chilled water
1 cup frozen raspberries
1 Tbsp milk, for brushing
FILLING
6 medium apples, peeled, cored, cut into 1cm-thick slices (approx. 1.2kg)
1/2 cup caster sugar, plus extra 1 Tbsp
1/4 cup plain flour
1/3 cup Australian macadamias, roasted, chopped
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Method
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Sift flour and salt together into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Gradually add water, mixing with a fork, until a soft dough forms.
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Lightly knead dough, divide into 2/3 and 1/3 pieces. Form discs. Wrap in plastic, chill in fridge for 30 minutes.
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On a lightly floured surface, roll out large pastry disc to a 30cm round. Drape pastry over rolling pin and ease into a 22cm round pie dish, press base and sides. Chill in fridge for 10 minutes. Preheat oven to 180°C fan-forced (200°C conventional).
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For Filling, put apple in a large bowl. In a small bowl, mix sugar, flour and macadamias. Sprinkle spices over apple, stir sugar mix through to coat.
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Spoon 1/2 of the apple mix into pastry case. Scatter raspberries over. Top with remaining apple mix.
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On a floured surface, roll remaining pastry out to a 25cm round. Cut into 1.5cm strips. Arrange over pie in crisscross, weaving to create lattice.
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Trim excess pastry around rim. Fold edge of pastry case over rim, pressing with a fork to seal.
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Brush top with milk, sprinkle with extra sugar. Cover edge loosely with a strip of foil to prevent browning. Bake for 11/2 hours, reducing oven temperature to 160°C fan-forced (180°C conventional) after 20 minutes and remove foil. Cool. Serve.