About this recipe:As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!
Brian Francis Green
1½ cups plain flour
3/4 cup SR flour
½ teaspoon salt
1 tablespoon castor sugar
250g unsalted butter
1/4 cup sour cream
Lemon juice for sprinkling over apples
5 large Granny Smith apples, peeled, cored and sliced
To Make Crust: In a large bowl, combine flours, salt and sugar. Rub or cut in butter and shortening until coarse crumbs are formed.
Mix in sour cream and lemon juice. Keep mixing until dough forms a ball, (dough may be slightly lumpy), this is fine.
Wrap dough ball in plastic wrap and allow to chill for 1 hour.
Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 3mm thickness. To lift pastry onto pie dish, roll dough around rolling pin and then unroll into pie dish. Trim overhanging edges of pie crust.
To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg. Mix together thoroughly. Sprinkle mixture over apples. Sprinkle some lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie and crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
Bake in a preheated oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.