Air Fryer Apple Pie

Pastry

• 260 g Plain flour
• 3 g Fine sea salt
• 160 g Unsalted butter, cold

Apple filling

• 650 g Apple, firm
• 90 g Caster sugar
• 1 Lemon
• 1 ½ tsp Ground cinnamon
• 12 g Cornflour

1. Make the pastry: put the plain flour and fine sea salt in a bowl and rub in the cold unsalted butter until it looks like fine crumbs with a few larger flakes. Add 60 ml cold water a little at a time, mixing just until it comes together. Press into a disc, wrap and chill until firm.
2. Peel, core and slice the apples. Put them in a saucepan with the caster sugar, the zest and juice of the lemon, and the ground cinnamon. Cook over a medium heat for 6 to 8 minutes until the apples are just tender and there is some syrup in the pan.
3. Stir the cornflour with 2 tbsp cold water until smooth, then stir it into the hot apples. Cook for 1 minute until the juices turn glossy and lightly thickened. Tip into a bowl and leave to cool until just warm.
4. Roll two thirds of the pastry to line a deep 18 cm cake pan, leaving a slight overhang. Spoon in the apple filling and level it. Roll out the remaining pastry for the lid, lay it over the top, then press and crimp to seal.
5. Cut a small steam vent in the centre of the lid. Air fry at 175°C (345°F) for 28 to 35 minutes until deeply golden and the filling is bubbling through the vent. If the top colours too quickly, reduce the temperature to 165°C (330°F) for the last 10 minutes.
6. Rest the pie for 10 minutes so the filling settles, then slice and serve warm. The filling should be thick and glossy, not runny.

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