Apple and ginger slab pie

Step 1

Combine apple, sugar, lemon zest and juice, and spices in a bowl. Set aside for 2 hours or until the apples are softened.

Step 2

Strain apple liquid into a small saucepan, reserving apples. Place pan over medium heat and bring to the boil. Cook for 15 minutes or until reduced and syrupy. Set aside to cool completely.

Step 3

For the pastry, place flour and butter in a bowl and toss to coat. Turn out onto a cool, clean work surface, then, using a pastry cutter, cut butter into flour until it resembles very coarse crumbs (leave some big pieces of butter, as this will ensure a flaky crust).

Step 4

Make a well in the centre of flour mixture, add sour cream and 1/4 cup (60ml) iced water. Carefully fold flour mixture into water until you have a rough dough. Add a little extra water if needed.

Step 5

Divide pastry into 2 portions and enclose in plastic wrap. Chill for at least 1 hour.

Step 6

Roll out 1 portion of pastry on a lightly floured work surface to a 3mm-thick rectangle and use to line a 20cm x 30cm brownie pan. Chill for 30 minutes

Step 7

Roll out remaining pastry until 3mm thick. Use a knife to make small crosses all over pastry.

Step 8

Toss apple and cooled syrup with flour. Spread over base. Brush edges with beaten egg, cover with pricked pastry and press edges together to seal. Trim the excess pastry with a knife, brush with beaten egg and sprinkle with extra 2 tsp sugar. Chill for a further 30 minutes.

Step 9

Preheat oven to 180°C. Bake pie for 50-55 minutes until golden. Set aside for 10 minutes before slicing.

Step 10

Serve pie warm with dollops of cream.