apple pie
rating:Ingredients
1 x 500g pack frozen all Butter shortcrust pastry – thawed
1 kilo cooking apples
Juice and rind 1 lemon
1 tbsp. fl our
2tsp. ground Cinnamon
100g / 4oz golden caster or light muscovado sugar
Little more sugar for dredging
Preheat oven to 200ºC (180ºC for fan assisted ovens) 400ºF/ Gas M 6
Method
1. Divide pastry in half and roll out one half to line a 20cm/8” shallow pie plate. Put to chill whilst you prepare the apples.
2. Peel, core and thickly slice the apples, toss with the lemon rind and juice, the flour, sugar and cinnamon. Pile into the pastry base.
4. Serve warm with cream or ice cream
3. Roll out remaining pastry and use to top the pie, using trimmings for decoration as desired – we cut out rounds of pastry with a small cutter and then added stalks to give an ‘apple’ motif. Brush with water and dredge lightly with remaining sugar, bake for 20-25 mins until pastry is golden brown.
