Michele Johnson's apple pie

American 25 Mins Prep · 90 Mins Cook

1. To make the crust, add 255g all-purpose flour, sunflower oil, cold full fat milk, 1sp extra caster sugar and sea salt to a large mixing bowl. Using an electric mixer, combine the ingredients until it starts to form a ball. Press the crust mix into a glass pie pan, ensuring it comes all the way up the sides. Place in the fridge for 20 minutes.
2. Meanwhile, prepare the filling. Peel and quarter the apples, remove the core. Cut into 6mm slices, weighing approx. 1kg. Place the apple slices in a large mixing bowl. Add 165g sugar, 30g flour, cinnamon and freshly grated nutmeg to the apples. Using your hands, toss together till the ingredients are evenly distributed. Set aside while you make the topping.
3. To make the topping, cube the cold butter. Place the remaining flour and sugar in a medium-sized bowl and add the butter. Using your fingers, run the butter into the dry ingredients until the mixture has an oatmeal like texture. Work quickly to prevent the butter from melting. Alternatively, place everything in a food processor and pulse until you achieve a crumb-like texture.
4. Preheat the oven to 180°C, gas mark 4. 5 To assemble the pie, remove the pastry from the fridge. Place the filling on the pastry, evenly distributing it across the base. Evenly distribute the topping over the apple filling.
5. Place in the oven and bake for approx. 1 hour to 1 hour 30 minutes until dark golden on top. Remove from the oven and cool for at least 1 hour.
6. Slice and serve with a scoop of ice cream or custard.

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