Ingredients
"1 2/3 cups (200 grams) all-purpose flour",
"Pinch of salt",
"4 ounces (110 gram) cubed butter, or an equal mix of butter and lard",
"2 to 3 tablespoons cold water",
"1 1/2 pounds (700 grams) cooking apples (peeled, cored and quartered)",
"2 tablespoons lemon juice",
"4 ounces (110 grams) sugar",
"4 to 6 tablespoons cold water",
"1 teaspoon ground cinnamon, optional",
"1 ounce (25 grams) butter",
"1/4 cup milk, more or less, to glaze"
Instructions
Gather the ingredients.
Place the flour, butter and salt into a large, clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. Heat the oven to 425 F / 220 C / Gas 7.
Gather the ingredients.
Simmer the apples with the lemon juice and water in a large pan until soft. Add the sugar and cinnamon to the cooked apples. Remove from the heat and add the butter and leave to cool.
Roll out half the pastry and line a 7-inch (18-centimeter) pie dish. Put the cooled, cooked apple mixture into the pastry case.
Roll out the remaining pastry to make a lid for the pie. Damp the edges of the pastry in the dish with a little cold water, cover with the lid, press the edges firmly together and crimp to decorate.
Brush the top of the pie with milk and bake in the middle of a hot oven for 20 to 25 minutes.
Serve hot or cold with cream, ice cream or custard sauce.
Prep: PT30M
Cook: PT25M
Total: PT55M
Serves: 6
