A traditional apple pie, having a top and bottom crust. You can make half the pastry, and only put on a top crust, if you wish. Whatever you do, it will be delicious. Serves 4.
8oz (225g) wholemeal self raising flour
4oz (100g) margarine
4 tablespoons water
3 large baking apples
2 tablespoons brown sugar
½ teaspoon ground cloves
- Put the flour into a mixing bowl and add salt (optional). Cut the margarine into small pieces and rub into the flour with your finger-tips, until it resembles bread crumbs. Add the water, a little at a time and form into a dough. Do not make it too sticky. It is better if you can let it stand for half an hour in the fridge before using.
- While the pastry sits in the fridge, wash core and slice the apples. If you like your pie filling firm, leave them alone. If you like a soft filling, cook them in 1 tablespoon of water for 5 to 10 minutes.
- Lightly grease or oil an 8 inch pie dish. Take half the pastry and roll out thinly on a floured surface, line the bottom of the dish. Cut off the excess and keep to one side.
- Put the apples on the bottom crust and sprinkle with sugar and cloves.
- Turn on the oven to preheat to gas mark 5, 190°C, 375°F.
- Roll out the rest of the pastry and cover the apples. Trim round and pinch the edges together. Use the trimmings to make leaf shapes (or the silhouette of your favourite film star) to decorate the top. Brush with oil if you want a golden pastry top. Finally cut a small slit in the top to allow the steam to escape. Bake for about 30 minutes until golden brown.
- You can make up any fruit filling you like, blackberry and apple is the autumnal favourite, and what about gooseberry? Nothing better, especially with a nice drop of custard.