Apple And Passionfruit Pie - cooking recipe

Ingredients

None None FOR THE PASTRY
12 tbsp (1 1/2 sticks) cold butter, chopped
1/4 cup sugar
2 cups flour
1/4 cup sour cream
1 None egg yolk
None None FOR THE FILLING
4 large Granny Smith apples, peeled and thinly sliced
1/4 cup plus 1 tbsp sugar
5 None passionfruit, pulp scooped out (1/2 cup)
1 tbsp cornstarch, blended with 2 tbsp water
2 tbsp milk

Preparation

Combine the butter, sugar and flour in a food processor; pulse until fine crumbs form. Add the sour cream and egg yolk; pulse until the mixture starts to come together into a clump.
Transfer pastry to a lightly floured surface; knead gently into a ball. Wrap in plastic wrap and refrigerate for at least 30 mins.
For the filling, place the apples, 1/2 cup water, 1/4 cup sugar and passionfruit pulp in medium saucepan on medium heat. Cook for 5-8 mins or until the apples are starting to soften. (Add more sugar, to taste, if apples are tart.) Add cornstarch mixture, stirring for 2-3 mins until thickened and saucy. Cool.
Roll out 3/4 of the pastry between sheets of parchment paper until large enough to line a 9-inch pie pan. Press pastry into pan; trim edges. Roll out the remaining pastry and cut into strips for the lattice. Refrigerate pastry for 15 mins.
Preheat the oven to 400\u00b0F. Fill the pie crust with the apple mixture. Arrange strips in a lattice over the top, crimping the edges to seal. Brush the pastry rim and lattice with the milk, then sprinkle with remaining 1 tbsp sugar.
Bake for 35-40 mins until the pastry is golden and firm. Serve the pie warm with ice cream, whipped cream or custard.