Ingredients
6 apples (small size)
50g unsalted butter
4 tbs honey
1 pinch cinnamon
Shortcrust pastry
1 and ½ cups (225g) plain flour
2/3 cup (100g) self-raising flour
2/3 cup (150g) brown sugar
150g unsalted butter, softened
¼ cup (60ml) full-fat milk
2 egg yolks
Methods
For the pastry, process the flours, sugar and butter in a food processor, then mix in the milk and egg yolks. If dough is too wet, add a little more flour. On a lightly floured surface, bring dough together, then knead until smooth. Wrap in plastic wrap and refrigerate for an hour.
Meanwhile, peel and core the apples, then cut into quarters. Melt the butter in a frypan over medium heat, and when it begins to froth and brown, add the apple and cook until brown and softened; about 5-10 minutes depending on the ripeness of the apples. Add the honey and cinnamon, reduce heat to medium-low and stir continuously for about 10-15 minutes or until the apples are golden and caramelized. Cool to room temperature.
Preheat oven to 180 degree celcius. Grease a 24cm loose-bottomed tart pan. Once pastry has rested, roll out on a lightly floured surface to 5 mm thick and line pan with pastry.
Place cooled apples into pastry shell. With any remaining pastry, use a crinkled pastry cutter to cut 1cm-wide strips to make a lattice to place over top. Bake 30-35 minutes.
Age:
23 months
Here how the pie look like:
