- Plain flour 200g
- Pinch of salt
- Cubed butter (equal mix of butter and lard) 110g
- Cold water 3 tablespoons
- Cooking apples, peeled, cored and quartered 700g
- Lemon juice 2 tablespoons
- Sugar 110g
- Cold water 6Tablespoons
- Ground cinnamon (optional) 1 level teaspoon
- Butter 25g
- Milk to glaze
For the Pastry
Place the butter, flour and salt into a large clean bowl.
With the help of your fingertips rub the butter into the flour until the mixture becomes fine breadcrumbs, work as quickly as possible to prevent the dough from becoming warm.
Add water to the mixture and use a cold knife to stir until the dough binds together, add a teaspoon cold water at a time if the mixture is too dry.
Wrap the dough in clingfilm and chill for about 45 minutes.
The dough can also be made in a food processor by mixing the butter, flour and salt in the bowl of the processor on a pulse setting. When the mixture becomes like breadcrumbs, add water slowly through the funnel until the dough gets together in a ball. Keep it in the fridge for about 45 minutes.
Heat the oven to 220C/425F/gas 7.
Meanwhile, simmer the apples with the water and lemon juice in a large pan. Add the sugar and cinnamon to the cooked apples. Remove from the heat and add the butter and leave to cool.
Roll out half the pastry and line a 13cm / 7" pie dish. Put the cold cooked apple mixture into the pastry case.
To make a lid for the pie, roll out the remaining pastry. Damp the edges of the pastry in the dish with a little cold water, cover with the lid, press the edges firmly together and crimp to decorate.
Brush the top of the pie with milk then bake it in the middle of a hot oven for about 25 minutes.
Serve hot or cold with cream, ice cream or custard sauce.