Whilst excellent when hot, with lots of thick yellow custard, but cold off the plate is priceless. Pastry: 16 oz pastry case of shortcrust (for a top and bottom)
 Filling:
2 tablespoons water 2-4 oz.granulated sugar,depending on sweetness of apples 1 dessertspoon caster sugar 15 oz. shortcrust pastryPeel, Core and slice the apples then place in a large pan with the both water and sugar. Cook until apples are "just" soft. Strain the juice off the apples, keep the juice, Allow the apples to cool off and set oven to hot (400'F). Divide in two and use one half to line the pie plate. Place the apples over the bottom pastry and roll out the top pastry and use to cover the pie filling.Trim the top pastry edge with a knife. Don't forget to lightly moisten the contact area of the pastries.  Seal the pie edge by pressing the top and bottom pastries together with a large spoon end or dinner fork prongs.Vent the top pastry with the fork.Glaze the top with water and sprinkle lightly with sugar.Bake for approximately 35 minutes until pale golden brown. Labels: Cook, cooking, pastries., the pie |
