Method

• 1.
  Combine apple, sugar, lemon zest and juice, and spices in a bowl. Set aside for 2 hours or until the apples are softened.
• 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.
• 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).
• 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.
• 5.
  Divide pastry into 2 portions and enclose in plastic wrap. Chill for at least 1 hour.
• 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
• 7.
  Roll out remaining pastry until 3mm thick. Use a knife to make small crosses all over pastry.
• 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.
• 9.
  Preheat oven to 180°C. Bake pie for 50-55 minutes until golden. Set aside for 10 minutes before slicing.
• 10.
  Serve pie warm with dollops of cream.