Old-fashioned Apple Pie Recipe

  1. Peel, quarter and slice the apples and out into a lage bowl with the granulated sugar, flour, lemon rind, lemon juice and cloves.
  2. Toss gently together.
  3. Roll out the pastry on a lightly floured surface to an oval, about 5 cm (2 inches) larger than the top of a 1.1 liter (2 pint) pie dish.
  4. Cut a 2.5 cm (1 inch) strip from the outer edge and place it on the dampened rim of the dish.
  5. Fill the pie dish with the apple mixture, forming it into a neat mound.
  6. Brush the pastry strip with water, then carefully cover the pie dish with the remaining pastry, pressing the pastry edges together well to seal.
  7. Trim the pastry with a small sharp knife, holding the knife at an angle pointed away from the pie.
  8. Pressing firmly around the edge of the pastry, gently tap the pastry with a small knife to flake the edge.
  9. Decorate the edge by pulling it into small scallops with the tip of the knife.
  10. Make a small hole in the center of the pie to allow the team to escape.
  11. Chill for about 30 minutes.
  12. Bake at 220ºC (425ºF) mark 7 for 10 minutes.
  13. Reduce the oven temperature to 200ºC (400ºF) mark 6 and continue cooking for about 30 till 35 minutes until the pastry is golden brown, and the apples are cooked.
  14. Sift caster sugar evenly over the top of the pie immediately after it’s removed from the oven.

List of ingredients required:

900 g (2 lb) cooking apples
150 g (5 oz) granulated sugar
25 g (1 oz) plain flour
finely grated rind of 1 lemon<
30 ml (2 tbsp) lemon juice
8-12 cloves
1 quantity of short crust
caster sugar for sprinkling