Deep Dish Caramelised Apple Pie | Donna Hay

Step 1

To make the wholemeal pastry, place the flours and sugar into a bowl. Using a box grater, grate the butter into the flour.Add the iced water and vanilla and using a spatula, bring the mix together. Use your fingertips, to incorporate the butter until a soft dough forms.Roll out pastry between sheets non-stick baking paper+ to a rough 37cm round that is 4mm thick. Place onto a baking tray refrigerate until firm.Preheat oven to 200°C (400°F).To make the caramelised apples, place the apples on 2 baking trays lined with non-stick baking paper+. Combine the butter, caster sugar and cinnamon. Drizzle over the apples and bake for 30 minutes or until starting to caramelise.Remove the top sheet of the baking paper+ and press it into a deep 20cm non-stick ovenproof frying pan. Using the remaining baking paper+ to help you, carefully overlap the baking paper+ and pasty into the frying pan, allowing the excess pastry to overhang. Fill with the apples and remaining syrup. Fold the pastry over leaving the centre open.Brush with extra butter and sprinkle with demerara sugar. Bake for 40–45 minutes or until golden. Serves 8–10

Step 2

To make the wholemeal pastry, place the flours and sugar into a bowl. Using a box grater, grate the butter into the flour.Add the iced water and vanilla and using a spatula, bring the mix together. Use your fingertips, to incorporate the butter until a soft dough forms.Roll out pastry between sheets non-stick baking paper+ to a rough 37cm round that is 4mm thick. Place onto a baking tray refrigerate until firm.Preheat oven to 200°C (400°F).To make the caramelised apples, place the apples on 2 baking trays lined with non-stick baking paper+. Combine the butter, caster sugar and cinnamon. Drizzle over the apples and bake for 30 minutes or until starting to caramelise.Remove the top sheet of the baking paper+ and press it into a deep 20cm non-stick ovenproof frying pan. Using the remaining baking paper+ to help you, carefully overlap the baking paper+ and pasty into the frying pan, allowing the excess pastry to overhang. Fill with the apples and remaining syrup. Fold the pastry over leaving the centre open.Brush with extra butter and sprinkle with demerara sugar. Bake for 40–45 minutes or until golden. Serves 8–10