Apple And Passionfruit Pie

Directions

1. 1
   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.
2. 2
   Transfer pastry to a lightly floured surface; knead gently into a ball. Wrap in plastic wrap and refrigerate for at least 30 mins.
3. 3
   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.
4. 4
   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.
5. 5
   Preheat the oven to 400°F. 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.
6. 6
   Bake for 35-40 mins until the pastry is golden and firm. Serve the pie warm with ice cream, whipped cream or custard.