Cut the butter into small pieces and rub it lightly into the flour, using the fingertips.
Add the sugar and mix with egg to make a stiff paste. Alternatively, put all the ingredients in a large bowl and beat with the electric mixer (dough hooks attached) until well mixed.
Tightly wrap in greaseproof paper and refrigerate for several hours or placed in the freezer for one hour. Pre-heat the oven to 200ÂºC
Meanwhile, peel the cooking apples, cut in four and remove the core. Cut the quarters into thin slices.
In a bowl mix together the cooking apple slices with the ground hazelnuts, lemon juice, sugar, and cinnamon. Cover and put to one side. Roll out two-thirds of the pastry on a well-floured work surface and use to line a buttered 22Â½ cm. (9 inch) diameter deep pie dish.
Place the cooking apple mixture in the dish. Moisten the rim of pastry to make a good seal with the lid. Roll out the remaining pastry, prick all over with a fork, and cover the pie pressing lightly around the edge to seal. Bake in the middle of the oven for 40 minutes.
When cool dredge with icing or caster sugar. Serve with whipped cream sweetened with vanilla sugar. Maybe frozen.
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