Apricot And Almond Apple Pie

1. 1

   To make the pastry dough, combine flour, cornstarch, custard powder, sugar and butter in a food processor and pulse until crumbly. Add egg yolk and 1/4 cup ice water. Process until ingredients just come together. Knead dough on a floured work surface until smooth. Cover in plastic wrap and chill for 30 mins.

2. 2

   Meanwhile, combine apples and 1/2 cup water in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 mins, or until apples soften. Drain then transfer to a medium bowl. Stir in sugar, jam and lemon zest. Let cool.

3. 3

   Preheat oven to 425u00b0F. Grease a deep 10 inch pie dish.

4. 4

   Roll 2/3 of the pastry out between parchment paper until 1/8 inch thick. Use to line prepared dish, trimming edges. Spoon apple mixture into dish. Brush edges with egg white.

5. 5

   Roll out remaining pastry until 1/8 inch thick then use to cover pie filling, pressing edges together to seal. Brush pastry with egg white and sprinkle with nuts.

6. 6

   Bake pie for 20 mins. Reduce oven to 350u00b0F and bake for another 25 mins. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.