Old-fashioned Apple Pie Recipe
- Peel, quarter and slice the apples and out into a lage bowl with the granulated sugar, flour, lemon rind, lemon juice and cloves.
- Toss gently together.
- 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.
- Cut a 2.5 cm (1 inch) strip from the outer edge and place it on the dampened rim of the dish.
- Fill the pie dish with the apple mixture, forming it into a neat mound.
- Brush the pastry strip with water, then carefully cover the pie dish with the remaining pastry, pressing the pastry edges together well to seal.
- Trim the pastry with a small sharp knife, holding the knife at an angle pointed away from the pie.
- Pressing firmly around the edge of the pastry, gently tap the pastry with a small knife to flake the edge.
- Decorate the edge by pulling it into small scallops with the tip of the knife.
- Make a small hole in the center of the pie to allow the team to escape.
- Chill for about 30 minutes.
- Bake at 220ºC (425ºF) mark 7 for 10 minutes.
- 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.
- 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
1 quantity of short crust
caster sugar for sprinkling