Apple pie

INGREDIENTS:

2 x Empire Pastry Vanilla Sweet Shortcrust Sheets, defrosted (or 2 tart shells, defrosted)

5 Apples, peeled, cored and cut into chunks.

2 Tsp Ground Cardamom

1 Tsp Ground Ginger

1 Tsp Freshly ground nutmeg

1/2 Cup Coconut Sugar

1 Tbsp plain flour

Egg Wash + 1Tbsp Caster Sugar for sprinkling.

Method:

Step 1: Pre heat oven to 180c fan. If using a pastry sheet, lightly grease your favourite tart/pie tin and gently push the pastry into the corners (using our pre-lined tart tins is also an option, one for the base and one for the top). Blind bake by lining the pastry with baking paper and bake with baking beads for 15 minutes, reduce oven to 160c, take off beads and bake for a further 5 mins until golden. Cool and run a sharp knife around the pie tin to remove any excess pastry.

Step 2: In a bowl, mix the apple, spices, sugar and flour.

Step 3: Once the pastry has cooled, pile the apple mixture into the base. Brush the rim of the pie with a little cold water and gently lay the other sheet on top. Press together and run a sharp knife around the pie tin. Crimp the edges.

Step 4: Whisk the egg and brush the pastry all over and sprinkle with the caster sugar. Make 4 -5 slits on the top to let the steam escape. With any excess pastry make some simple leaves to decorate.

Step 5: Bake in the 160c oven for 15-20 minutes or until the pastry is golden.

Eat hot or at room temperature with cream or ice-cream.