Apple Pie

Yields: an 8-9 inch pie

You'll Need

For the pastry:

  • 400g plain flour
  • 2 tbsp caster sugar
  • Zest of 1 lemon
  • 250g cold butter, cut into cubes
  • 1 egg, beaten with 2 tbsp of cold water, plus 1 egg for glazing

For the filling:

  • 120g golden caster sugar
  • 1 tsp Koepoe Koepoe Cinnamon Powder
  • 2 tbsp cornflour
  • 600g cooking apples, peeled, cored and sliced


  1. Make the pastry by placing flour, sugar and lemon zest in a big bowl. Rub in the butter until the the dough becomes crumbly. Add the beaten egg and mix until a dough is formed. Set aside 1/3 of the pastry for the lid.
  2. Roll out the remaining pastry on a lightly floured surface into a disc which is about 2 inches larger than the pie dish. Lift the pastry over with a rolling pin and lower it gently into the pie dish.
  3. Preheat the oven to 180degrees.
  4. For the filling, mix the sugar, Koepoe Koepoe Cinnamon Powder and cornflour in a large bowl. Stir in the apples.
  5. Place the apple filling into the pie dish and brush the rim of the dish with the egg reserved for glazing.
  6. Roll out the pastry for the lid and cover the pie with the pastry. Trim the excess and press the edges firmly to seal. Make a few small holes in the centre of the pie and glaze the top with the remaining egg.
  7. Sprinkle the pie with sugar and bake for 45-55 minutes or until golden brown.