Pulse all of the dry ingredients that make up the pastry: Plain flour, Self-raising flour and icing sugar. Then chop up the butter and blend till bread crumbs. Then add egg yolks, vanilla and water.
Once it has formed a dough separate into two separate balls with about the same amount of dough in each one. Cover in glad wrap and put in the fridge for thirty minutes.
Then peel all the apples and quarter them then third the quarters.
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Add the cinnamon and lemon zest to the apples with the water, stew on a low heat till the apples are soft. Then mix in the sugar.
Stir continuously till soft.
Once the apples are soft get out the pastry and smooth down on ball in a laming ton tray. Then spread the apples out on the pastry.
Then flatten the other ball over the top.
Bake in the oven for 20 to 30 minuets (depending on how it looks) at 175 degrees.
- 2.0 egg yolks (pastry)
- 2.0c Plain Flour ( pastry)
- 0.0c Self raising flour (pastry)
- 1.0c Icing sugar (pastry)
- 185.0g Unsalted Butter (pastry)
- 2.0Tbsp Water (pastry)
- 1.0tsp Vanilla extract (pastry)
- 7.0 Granny Smith apples
- 3.0Tbsp Water
- 0.0c Sugar
- 1.0 Rind of a lemon
- 1.0tsp cinamon