Cookbook

SOV860
the Smart Oven
™
Air Fryer
24
Deep Dish Apple Pie
1
Prep 1 hr / Cook 1 hr 15 mins / Standing 2½ hrs
2
Serves 8
For the dough
360 g plain flour
1 tbsp caster sugar
1 tsp fine salt
225 g cold, unsalted butter,
cut into 1 cm cubes
120 ml ice water
For the filling
2.5 kg Granny Smith apples, peeled,
cored and sliced 5 mm thick
175 g caster sugar
75 g dark brown sugar
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground ginger
½ tsp fine salt
2 tbsp corn flour
45 g unsalted butter
1. In a medium bowl, combine the flour, sugar
and salt. Whisk to combine. Add the butter
and use your fingers to rub the butter into
the dry ingredients until it resembles coarse
breadcrumbs.
2. Add the ice water and use your hands to
gently work the dough until it just comes
together. Be careful not to overwork the
dough.
3. Turn dough out onto a lightly floured surface
and form a ball. Divide the dough in half,
form each half into a disc and wrap with
plastic wrap. Refrigerate for at least 30 mins.
4. In a small bowl, mix together 75 g of the
caster sugar, brown sugar, spices, salt and
corn flour.
5. Heat a large pot over medium heat. Add
25 g of the butter and melt. Add the apple
slices and the remaining 100 g of sugar.
Stir to coat evenly and sauté for 10 mins
to slightly soften. Gently stir frequently to
ensure even cooking.
6. Par cooking the apples with sugar will
pre-shrink them and help prevent the large
empty space that often forms beneath the
baked crust.
7. When the apples are softened, drain off the
liquid from the pan and discard. Add the
remaining butter and stir to coat the apples
evenly. Spread the apples onto a rimmed
baking tray in a single layer and cool to
room temperature. Set the pot aside but do
not clean it.
8. After the apples have cooled, place them
back into the pot and sprinkle them with
the remaining sugar, spice and corn flour
mixture. Stir to coat evenly.
9. Roll out the bottom crust to about 35 cm in
diameter and about 3 mm thick. Gently fold
it in half and drape it in the bottom of a 24 cm
(4 cm deep) pie dish. Carefully unfold the
crust. Refrigerate for at least 10 mins before
adding the filling.
10. Roll out the top crust to 3 mm thick. Place it
in the centre of a sheet of parchment paper.
Refrigerate for at least 10 mins.
11. Remove the crust-lined pie dish and the top
crust from the refrigerator. Set the top crust
aside. Evenly fill the pie dish with the apple
mixture.
12. Remove the top crust from the baking
paper and centre the point on top of the pie.
Carefully unfold the crust and pinch the edges
of the bottom and top crust together.
13. Use kitchen scissors or a sharp knife to evenly
trim both crusts so that 1 cm extends beyond
the rim. Crimp together the edges. Refrigerate
the pie for 15 mins firm up the crust.
14. Before baking use a sharp knife to cut
4–5 slits, 5 cm long, in the top crust to vent
the steam.
15. Insert the wire rack into the middle
position. Pre-heat the oven. Select BAKE/
CONVECTION/175°C/1hr, 15 mins
and press start.
16. Place the pie on a large tray and bake until
crust is crisp, golden brown, and the juices
are bubbling.
17. Remove the pie from the oven and allow
it to cool on a wire rack for at least 2 hrs
before serving.