Apple Pie

Method

• step 1

  Place the flour, butter and salt into a large clean bowl.

• step 2

  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.

• step 3

  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

• step 4

  Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

• step 5

  The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above. Then heat the oven to 425ðF/220ðC/gas 7.

• step 6

  Meanwhile 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.

• step 7

  Roll out half the pastry and line a 7 inch/13cm pie dish. Put the cooled, cooked apple mixture into the pastry case

• step 8

  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 and press the edges firmly together and crimp the edges to decorate.

• step 9

  Brush the top of the pie with milk and bake at the top of a hot oven for 20 - 25 minutes

• step 10

  Serve hot or cold with cream, ice cream or custard sauce