Ingredients

For the pastry

• 1 1/2 cups plain flour
• 1 tbs sugar
• 1/2 tsp salt
• 180g unsalted butter, cold
• 3-4 tbs ice cold water

For the filling

• 4 red apples, peeled and sliced
• 1/3 cup sugar
• 1/4 tsp cinnamon powder
• 1/8 tsp nutmeg powder
• 1 tsp vanilla essence
• 1/2 lemon juice
• 2 tbs plain flour

Egg wash

1 small egg

Method

For the pastry

1) In a large, take 1 1/2 cups plain flour, 1/2 tsp salt and 1 tbs sugar. Mix with a spatula/whisk.

2) Grate 180g of unsalted butter and add to the flour mix. (Freeze the butter before grating it.)

3) Work the butter into the flour mixture with your hands until crumbly.

4) Add 3-4 tbs ice cold water, little at a time until the dough pulls together.

5) Wrap it in a cling wrap and shape the dough into a ball. Gently press it down to form a disc shape. Refrigerate for atleast 2 hours. (You can refrigerate upto 3 days).

For the filling

1) Peel and slice the apple into 1/4 inch slices. (After peeling each apple, keep it in a bowl of water to avoid browning.)

2) Transfer to a large bowl.

3) Add juice of 1/2 lemon, 1/3 cup sugar, 1/4 tsp cinnamon powder, 1/8 tsp nutmeg powder, 2 tbs plain flour and 1 tsp vanilla essence. Mix well.

4) Cover and keep aside. You can also refrigerate it until the pastry dough is ready.

Assembling

1) Place a baking sheet on a work surface. Generously flour the baking sheet and the rolling pin with plain flour. Place the dough on the baking sheet and flour the dough.

2) Gently roll into a 12 inch circle.

3) Arrange the apple into the center leaving 3 inch border all around.

4) Gently fold the edges of the dough and overlapping and tucking it in along the way.

5) Brush the top and sides of the pastry dough with egg wash. Sprinkle some sugar on top of the egg wash.

6) Bake in the oven at 170°C for 30-35 mins until the crust is golden brown.

7) Allow to cool down.

8) Slice and serve with Icecream.