Preheat oven to 200°C (400°F)
1 1/2 cups all-purpose flour
¼ teaspoon salt
¾ cup unsalted butter/margarine cut into small pieces
3 tablespoons cold water
How to do it
Press the dough into a 9 inch Pyrex pie dish, or any similar size low-sided dish. Work the dough across the bottom of the dish outward from the middle, evenly spreading it down onto the dish by working it with your fingers. Then work the dough up the sides of the dish, until the remaining dough rises above the sides. The dough should not be too thick (about 3-4mm thick – but you don’t have to measure!). Trim the overlapping dough by running a knife along the rim of the dish, and neaten up the edges with your finger so the dough is smooth.
5 cups peeled, cored and very thinly sliced green apples (yellow apples also work)
½ cup sugar
1 teaspoon cinnamon powder
1/3 C brown sugar, firmly packed
¾ cup all purpose flour
6 tablespoons unsalted butter/ margarine
How to do it
Combine sugar and cinnamon and apples. (Note: Make sure you slide the apples very thinly – no thicker than 2mm – to ensure that they bake through properly. It takes a little longer but it’s worth the extra effort) Mix well so that all the apple slices are separated and covered with the sugar mixture. Pour apples into the prepared pie dish.
In another bowl, mix the brown sugar and flour. Cut the butter into this mixture (as with the pastry) until the mixture is crumbly. (Note: If it starts clumping together, don’t worry, just separate the clumpy bits into smaller pieces when you spread it on the apples. It may not look perfect, but it will taste good.) Sprinkle the crumbs evenly over the filling.
Bake for 35-40 minutes or until golden brown. You can test that they apples have cooked by sticking a toothpick into an apple and making sure it’s not still hard.
If possible, serve it when it’s still warm. It also reheats really well. Enjoy!