Apple pie

Serves 12

For the pastry
2 cups (240g) flour
1 teaspoon baking powder
½ teaspoon salt
125g butter, at room temperature
½ cup (100g) sugar
2 egg yolks

For the filling
4 big Granny Smith apples, cored, peeled and sliced
¾ cup (150g) sugar
1cup (250ml) cream, double
1teaspoon vanilla essence
2 eggs

Beat butter and sugar until creamy.
Add egg yolks, one at a time, beating vigorously with a wooden spoon after each addition.

Sift together flour, salt and baking powder.
Fold into egg mixture to form a soft dough. (Add some water if necessary).

Turn dough onto a floured surface and knead lightly.
Wrap in plastic food wrap and refrigerate for 1 hour.
Wash, peel, core and slice apples.

Place in a bowl and fold in ½ cup sugar.
Roll out pastry and line a greased and floured 24cm pie dish.
Arrange apple slices into pastry shell.

Beat eggs and ¼ cup sugar slightly. Fold in cream.
Pour the mixture over the apples and bake in a moderate oven until filling is firm and pie is golden.
Cool before serving.