Presented on a foil dish, and attractively displayed inside a tart box. Ideal for giving as a gift, for selling at a fair or market, or for taking on a picnic!
9ozs (255g) plain flour
5ozs (140g) butter (or ½ butter / ½ Trex/White Flora or Lard)
6tspns cold water
3 large cooking apples (peeled, sliced, stewed and cooled)
Sugar to taste
Caster sugar for the top after cooking
Sieve flour and salt into large bowl. Add fat and rub in until resembling fine breadcrumbs. Add water to combine the ingredients and finish mixing using your hand. If possible rest in the fridge for ½ hr or so.
Divide in half, and roll out one half for the base of the pie, large enough to fit on the 7” pie dish. Trim around the edge to neaten. Prick over the surface with a fork. Do not stretch the pastry as this will cause it to shrink while cooking.
Add sugar to the cooled, stewed apple, to taste, and cover pastry with the apples.
Roll out other half of pastry to fit the top of the pie. Moisten around the edge of the bottom pastry with water, and cover with top layer. Press the edges together well to seal. Trim off any excess pastry. Flute the edge if you wish.
Bake in pre-heated oven 200ºC/400ºF/Gas 6 for 25-30 mins, until golden brown.
Dust with a sprinkling of caster sugar.
NOTE: You may vary this basic recipe by adding cinnamon for flavour, or add sultanas or other fresh/dried fruit.