Operating instructions

1 single crust pastry recipe

1/2 cup brown sugar

1/2 cup walnuts, pecans or almonds

1/4 cup rolled oats

1/4 cup unbleached all-purpose flour

1/4 cup unsalted butter, at room

temperature (not melted)

3 large apples (about 240g each),

peeled, cored and cut in 8ths

(1 Granny Smith + 2 Golden Delicious,

or 3 Winesaps or Pippins)

3largeeggs

3/4 cup lowfat sour cream

1/2 cup sugar

1/4 cup unbleached all-purpose flour

1-1/2 tablespoons vanilla

1/4 teaspoon salt

Preheat the oven to 190°C.

On a lightly floured surface, roll out the pastry 3mm thick, about 8cm larger than the diameter

of a 25cm deep dish pie plate. Lift carefully, using a dough scraper to help lift the pastry.

Loosely fold in half, then into quarters to form a wedge shape. Position the point of the wedge

in the centre of the pie plate and carefully unfold the dough into the pan. Make sure there are

no air pockets between the dough and the pan. (If any tears in the crust occur, mend them by

brushing lightly with water and pinching together, or patching with a scrap of rolled dough.)

Trim evenly, leaving a 2.5cm overhang. Lightly brush the edge of the pastry with water and

fold over. Seal and crimp or flute decoratively. Refrigerate until ready to use. Roll the

trimmings into a flat disk, wrap, refrigerate and reserve for another use or discard.

Insert the metal blade. Use the pulse to combine the brown sugar, nuts, oats, flour and butter.

Pulse until the nuts are roughly chopped. Transfer to a bowl; knead with your fingers until the

mixture resembles coarse crumbs. Refrigerate while continuing.

Insert the slicing disc. Arrange the apples in the large feed tube and slice. Transfer the apples

to the piecrust; spread evenly in the crust. Insert the metal blade. Process the eggs, sour

cream, sugar, flour, vanilla, and salt until smooth, about 10 seconds. Scrape the work bowl

and process 5 seconds longer. Pour this mixture over the apples. Top with the reserved crumb

mixture and bake in the bottom third of the preheated oven for 50 to 60 minutes, until golden,

a little bubbly and slightly puffed. Check the pie after 30 minutes – if the crust begins to brown

too much, cover with foil strips or commercially available piecrust shield strips for the duration

of the baking time. Cool on a rack at least 1 hour before serving.

Nutritional analysis per serving:

Calories 356 (48% from fat) • pro 6g • carbo. 41g • fat 19g • sat. fat 2g

chol. 86mg • sod. 150mg • fibre 1g

Old World Apple Crumb Pie

A creamy apple pie with crunchy, crumb topping

Makes 1 25cm pie, 12 servings.

Preparation: 15 – 20 minutes, plus 40 minutes to prepare the

pastry and 2 hours baking and cooling.