Cinnamon Apple Pie

This is what I call a heavenly Apple Pie with cinnamon which I am so fond of.  This may be an ideal holiday recipe, but believe me, once you try it you will add this to your 'most favourite' desserts list...

 

Pie Crust

 
450 g plain all purpose flour
300g margerine
120g sugar
1 egg
some grated lemon rind

Method

 
Pulse flour, sugar and margerine in a food processor until no sign of the margerine. 
Add the egg and lemon rind

Process until the mixture clumps together into a sticky ball.

Form into flat disk and wrap in plastic wrap.  Leave to set in refrigirator for at least 45 minutes.

Filling

 
4 large Granny Smith apples, peeled, cored, and sliced
1 1/2 Tbsp lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Method

 
Preheat oven to 200 C

Roll pastry into a 12-inch circle on a lightly floured surface. Place into a 9-in pie pan.
 

In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon and nutmeg. Add the apples and toss until completely coated. Set mixture aside. Transfer the apple mixture to the pastry lined pie plate. 

For the top crust, roll out the remaining dough, place on top, and seal and flute the edge. Cut slits on the top to allow steam to escape.

Cover pie with foil to prevent over browning and bake for 25 minutes. Remove the foil and bake for 25 minutes more until crust is golden and apples are tender.