I recommend trying a few varieties of apple pie, and seeing how to turn it into a summer favourite also. Possibly a tart or turnover style pie instead of the warm high pie. Enjoy!
Traditionally high top apple pie
Sweet Shortcrust pastry
2 cups plain flour
150g chilled butter, cut into cubs
1/2 cup icing sugar
1 x egg yolk
I find it really easy to make shortcrust pastry in the food processor. Firstly add flour, icing sugar, butter and salt to the food processor and blend until it resembles a fine breadcrumb. Next add the egg yolk and pulse until combined. Finally, with the processor running, add a tablespoon of icy water at a time until the pastry comes together and forms a ball. Remove from the processor. Keep 1/3 for the top and roll the remaining 2/3 to about 1cm thickness and line into a greased small cake tin or pie tin. Cover and pop into the fridge to rest for about an hour. When ready, blind bake the pastry cases in a moderate oven (about 180 C) for about 20 - 25 minutes. Set aside to completely cool. Roll out the remaining 1/3 of the pastry for the top of the pie.
6 - 8 green apples, peeled, hulled and cut into segments
1/4 caster sugar
2 tbs water
2 tsp vanilla extract
1 tsp cinnamon
1 x egg yolk
In a saucepan over a medium heat, stew apples until then are soft (but not completely broken down). Stir occasionally. When ready, remove from heat and allow to cool then spoon into the tin. Roll the top on, crimp the sides to seal and make a small slit in the middle (to let steam come out). Whisk the egg yolk slightly and brush the top of the pie. Pop into an 180C oven until the top of the pie golden - about 25 - 30 minutes. When ready, serve warm with whipped cream and custard.