Pies And Tarts Recipes - Festive Apple Pie

Ingredients

• 900g/2lb cooking apples

• 15g/2 tbsp plain flour

• 115g/generous 1/2 cup caster sugar

• 25ml/1 1/2 tbsp fresh lemon juice

• 2.5ml/1/2 tsp ground cinnamon

• 2.5ml/1/2 tsp mixed spice

• 1.5ml/1/4 tsp ground ginger

• 1.5ml/1/4 tsp grated nutmeg

• 1.5ml/1/4 tsp salt

• 50g/4 tbsp butte, diced

FOR THE PASTRY

• 275g/2 1/2 cups plain flour

• 5ml/1 tsp salt

• 75g/6 tbsp cold butter, cut into pieces

• 50g/4 tbsp cold vegetable fat or lard, cut in pieces

• 50-120ml/1/4-1/2 cup iced water

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Method:

1. For the pastry, sift the lour and salt into a bowl. Add the butter and fat and rub in until the mixture resembles coarse breadcrumbs. Stir in enough water to bind. Form into two balls, wrap and chill for 20 minutes.

2. Roll out one pastry ball and use to line a23cm/9in pie dish. Preheat the baking sheet in the oven at 220C/425F.

3. Peel, core and slice the apples. Toss with the flour sugar, lemon juice, spices and slat. Spoon into the pastry case and dot with butter.

4. Roll out the remaining pastry. Place on top of the pie and trim to leave a 2cm/3/4in overhang. Fold this under the pastry base and press to seal. Crimp the edge. Form the scraps into leaf shapes and balls. Arrange on the pie and cut steam vents.

5. Bake on the baking sheet for 10 minutes. Reduce the heat to 180C/350F and bake for 40 minutes, until golden.