This joyful recipe has been submitted to us by our Patron Ms Sarahana, a research scholar in the field of Environment and Development.
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup oil or plant based butter
- 6 tablespoons of ice water
- 6 apples
- 2 cups sugar, plus 1 teaspoon
- 1 lemon zested
- 5 tablespoons cornstarch
- ½ lemon juiced
- 1 tablespoon coconut oil, plus 1 teaspoon, divided
- ½ teaspoon salt
- 4 teaspoons cinnamon, divided
- Make the crust: In a large bowl, combine the flour, sugar, and salt.
- Add oil, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
- Gradually add the ice water and mix just until the dough can be pressed together.
- Divide the dough in half and shape into discs. Cover it and chill in the fridge for 1 hour.
- Preheat the oven to 250˚C.
- Make the filling: Peel the apples, then thinly slice. Transfer to a large bowl and add 2 cups of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
- On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish or use any shallow dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork.
- Pour the apples into the bottom crust and cover with the top crust or make your own design with the crust. Trim the excess dough around the edges, Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Bake for 45 mins. to 1 hour at 180˚ C until the crust is starting to turn golden brown.
- Let cool for 10 minutes, then slice and serve.