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Apple Pie 


- 340 gm Short crust Pastry
- 700 gm cooking apples
50 g Sugar      
- 50 g dark soft brown sugar
- finely grated rind and juice of half lemon       
- 1 tbsp flour      
- 15-25 g Butter
- Pinch of freshly grate nutmeg  
1.25ml ground cinnamon
- 50 g. sultanas
- fi
nely grated rind and juice of half orange
To Finish:
- Caster sugar for sprinkling.
For Short crust Pastry
- 340g plain flour                      - pinch of salt
- 150g. butter chilled and diced


1. Roll out two thirds of the pastry on a lightly floured work
surface and use to line a 23 cm (9 inch) pie dish. Chill in the refrigerator for 30 minutes together with the remaining dough wrapped in cling film.  Meanwhile to make the filling, peel quarter and core the apples. Slice them thickly into a bowl of cold water to which lemon juice has already been added.
 2. Mix the sugar, flour, nutmeg, cinnamon, lemon and orange rinds together and sprinkle a little of this onto  the pastry lining.
 3. Cover the base of the pastry lining with half the sliced apples, then sprinkle with half the sultanas and half the remaining sugar mixture. Repeat using all the apples, sultanas and sugar. Sprinkle the fruit with orange juice and dot with butter.  
4. Roll out the remaining pastry and use it to cover the pie. Sealing the edges well. Slash the top twice to let steam escape.
 5. Cut leaves and berries from the pastry trimmings. Brush the top of the pie with water and position the decorations. Dredge with caster sugar. Bake at 190c (375F) mark 5 for 35-40 minutes until the fruit is tender and the top is golden brown. Serve warm with custard or cream.
For Short crust Pastry
 1) Mix flour and salt together in a bowl. Add the butter to the flour. Using your fingertips, run the fat slightly into the flour until the mixture resembles fine bread crumbs.
2) Add 45-60 ml chilled water sprinkling it evenly over the surface.
3) Stir in with a round bladed knife until the mixture begins to stick together in large lumps. With one hand collect the dough mixture together to form a ball.
4) Knead lightly for a few seconds to give a firm smooth dough. Do not over handle the dough. Wrap in cling film or greaseproof paper and chill in the refrigerator for about 30 minutes.