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- 30g unsalted butter
- 1kg Granny Smith apples, peeled, cored, thinly sliced
- 1 vanilla bean, split
- 100g caster sugar
- 1 lemon, juiced
- 1 lemon zest
- 1 tablespoon cornflour
- 1 egg, beaten, to brush
- 350g (3¼ cups) Cummins Milling First Quality Bakers Flour
- 175g unsalted butter, chilled
- 1 pinch of salt
- 75g ( ½ cup) icing sugar
- 2 tablespoons chilled water
- 1 egg, beaten
- Place the flour, butter and sugar in a food processor with a pinch of salt.
- Process until the mixture resembles fine breadcrumbs.
- Add the egg and chilled water, then process until the mixture comes together to form a smooth ball.
- Divide into 2 portions, one slightly larger than the other, wrap in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, place the butter in a large saucepan. Add apples, scraped vanilla bean and seeds, sugar, lemon rind and juice. Cook over a low heat for 6-8 minutes until it just starts to soften.
- Mix the cornflour with 2 tablespoons cold water and stir into the apple mixture. Cook for 1 minute. Remove the vanilla bean, strain the apples over a colander and discard juices.
- Preheat the oven to 200°C (180°C fan-forced). Grease a 19 x 5cm fluted loose-bottomed tart pan.
- Roll the larger piece of pastry on a lightly floured surface and use to line the base and sides of the pan. Refrigerate for 30 minutes.
- Line the pastry shell with the baking paper and fill with rice or pastry weights.
- Bake for 10 minutes. Remove the paper and weights and return to the oven for 5 minutes. Allow to cool. Place the apples into the pastry.
- Roll out the remaining pastry and press onto the top of the pie, using your fingers to crimp the edges, making sure the edges are well sealed.
- Use a knife to pierce the top of the pie to let the steam out.
- Use any excess pastry to make a decorative pattern for the lid.
- Brush the top with egg, bake for 25 minutes or until cooked and golden. Rest for 10 minutes before removing from the pan.