Apple Pie

This siyigle-crust, English apple pie is traditionally served with custard sauce, cream or, in Northern England, with cheese.

6 oz. plain flour

2 teaspoons castor sugar a pinch of salt

1 ½ oz. butter

1 ½ oz. vegetable fat

1 to

2 tablespoons iced water

1 ½ lb. apples { teaspoon freshly grated nutmeg or

½ teaspoon ground nutmeg

6 oz. brown sugar

2 cloves

1 tablespoon butter

Preheat the oven to hot 400°F (Gas Mark 6, 200°C).

Sift the flour, sugar and salt into a medium-sized mixing bowl. Put in the butter and vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture looks like fine breadcrumbs.

Add

1 tablespoon of iced water and, using the knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is smooth. Add more water if the dough is too dry. Chill the dough in the refrigerator for

10 minutes.

Peel, core and cut the apples into thin slices. Arrange the apple slices in a medium-sized pie dish, sprinkle with nutmeg and with all of the sugar if the apples are very tart, less if they are not. Add the cloves and dot the top with butter.

Cover with foil and bake for 20 minutes. Remove from the oven and cool.

Roll out the pastry –inch thick. Lift the pastry on your rolling pin and lay it over the pie. Press down the edge and trim the pastry with a sharp knife. Mark the edge with the knife or the back of a fork. Brush the top of the pie with water and dredge with castor sugar. Return the pie to the oven and bake for 30 minutes. Serve hot.

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