- 200g (1 2/3 cups) plain flour
- pinch of salt
- 110g (4 oz) cubed butter or an equal mix of butter and lard
- 2-3 tbsp cold water
- 700g (1 ½ lb) cooking apples, peeled, cored and quartered
- 2 tablespoon lemon juice
- 110g (4 oz) sugar
- 4 - 6 tablespoon cold water
- 1 level teaspoon ground cinnamon (optional)
- 25g (1 oz) butter
- Milk to glaze
For the Pastry
Place the flour, butter and salt into a large, clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
Heat the oven to 220C/425F/gas 7.
Meanwhile, simmer the apples with the lemon juice and water in a large pan until soft. 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 cooled, cooked apple mixture into the pastry case.
Roll out the remaining pastry to make a lid for the pie. 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 and bake in the middle of a hot oven for 20 - 25 minutes.
Serve hot or cold with cream, ice cream or custard sauce.