Rustic apple pie

Step 1

Peel and core apples; cut into sixths. Place apple in a medium saucepan with caster sugar, rind, juice and the water. Bring to the boil. Reduce heat to low; simmer for 10 minutes or until tender. Using a slotted spoon, transfer apple to a medium bowl. Simmer syrup, uncovered, for 15 minutes or until reduced to ¾ cup. Cool.

Step 2

Meanwhile, process flour, extra sugar and butter until crumbly. Add enough of the iced water to process until ingredients come together. Press dough into a ball, enclose in plastic wrap; refrigerate for 30 minutes.

Step 3

Preheat oven to 180°C.

Step 4

Roll dough between two large sheets of baking paper into a 35cm round. Remove top layer of paper; carefully slide dough on paper onto a large oven tray.

Step 5

Pile apple into the centre of the dough, leaving a 7cm border. Fold pastry edge up and around apple. Brush milk over pastry; sprinkle with demerara sugar.

Step 6

Bake pie for 40 minutes or until the pastry is golden brown. Just before serving, spoon some of the syrup over the pie; sprinkle with almonds.