Serves
6
Prep
30
Cook
25
Ingredients
For the pastryFor the filling
Instructions
- In a large bowl, rub the butter into the flour & salt with your fingertips until the mix resembles breadcrumbs. Work quickly to prevent the dough from becoming warm
- Spoon in 2 tbsps of cold water and stir with a cold knife until the dough binds. If the mixture is too dry, add another tbsp of water
- Wrap the dough in clingfilm and chill in the fridge for 15 minutes, leave for up to 30 minutes if needed
- Pre-heat the oven to 220°C/425°F/gas 7
- Place the apples, lemon juice and 4tbsps of cold water in a saucepan and simmer on a low heat until soft, add more tbsps of cold water if neccesary
- Stir in the sugar then remove from the heat and leave to cool
- Remove the dough from the fridge and roll half the mixture out to line a round pie dish. Spoon the cooled, cooked apple mixture into the dish
- To make a lid for the pie, roll out the remaining dough. With a little cold water, dampen the edges of the pastry already in the dish and cover with the pastry lid. Press the edges of the pastry together and crimp. Optionally, you can decorate your pie with lattice pastry strips or pastry leaves
- Glaze pastry with milk and bake for 20 - 25 minutes.
