(yields one 9" deep pan pie or 10 small pies)
375g all-purpose flour
50g sugar
1.1/2 tsp salt
283 very cold butter, cut into small cubes*
76g vegetable shortening*
2-3 tbsp ice water
*(Can replace both ingredients with Buttercup, but must be both together.)
1. Mix flour, sugar and salt in mixing bowl.
2. Drop in the butter and shortening and pulse only until butter and shortening are cut into the flour. Don't overdo. Aim for peas size mix.
3. Pulsing on and off, gradually add about 3 tbsp of ice water, then use long pulses to get water into flour that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out onto a work surface.
4. Roll the dough out on a floured surface or between sheets of wax paper or plastic wrap. Remember to keep surfaces floured.
5. Using a round cutter, cut slightly bigger than the size of pan. Butter pan. Press dough in. Cut a slightly smaller dough for the top.
Apple Filling
8 large apples, peeled and diced
150g sugar
1 lemon zest
2 tbsp flour
1/4 tsp salt
1 tsp cinnamon powder
Combine all the above and rest mix for about 5 minutes until apples start to juice.
Assembly
Sprinkle crumbs of digestive biscuit evenly over the bottom of the crust and heap crust with apple mix and juice and pat it with bits of cold water. Cover with top piece of pie dough. Make slits to let heat out and decorate as desired. Neaten the edges with fork. Refrigerate for 20 mins to rest and form up.
Brush with egg yolk and bake for 35-40 mins, 170 degrees F until golden brown.
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