High rise apple pie -- (from Australian Women’s Weekly, Fruit & Vegetable Cookbook)

Pastry:
2½ c plain flour
1/3 c icing sugar
185 g butter
1/3 c ~ water
1 tbsp castor sugar
margarine

Sift flour and icing sugar in bowl, rub in butter. Add enough water to mix to firm dough. Roll out 2/3 of pastry on lightly floured surface until large enough to line base and slightly overlap side of a 20 cm springform tin. Spoon filling into pastry case.

Roll out remaining pastry, brush edge of pie with margarine, cover with pastry. Press edges of pastry together firmly, trim. Cut a few slits in top of pastry, brush with remaining margarine, sprinkle with castor sugar.

Bake in moderately hot oven (~425°F) 20 minutes, reduce heat to moderate (350°F) bake further 30 minutes or until golden brown. Stand 30 minutes before removing from tin. Serve hot or cold.

Apple filling:
6 large apples, sliced
1/3 c sugar
½ c water

Place apples in saucepan with sugar and water, bring to boil, reduce heat, simmer 10 minutes or until tender; cool to room temperature.

Citrus sauce:
1/3 c custard powder
1/3 c sugar
1½ c milk
1/3 c orange juice
2 tbsp brandy
2 tsp orange rind

Combine custard powder and sugar in saucepan, stir in milk and orange juice, stir constantly over heat (or microwave on HIGH for ~ 3 minutes) until mixture boils and thickens, stir in brandy and rind.

PIE CAN BE FROZEN FOR UP TO 3 MONTHS.

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