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For the pastry (paste):
225 g/8 oz/2 cups plain (all-purpose) flour
A pinch of baking powder
A pinch of salt
100 g hard block margarine, diced
Cold water, to mix
For the filling:
2 tsp cornflour (cornstarch)
4 large cooking (tart) apples, peeled and sliced
45 ml/3 tbsp granulated sugar
2 whole cloves (optional)
Milk, to glaze
Caster (superfine) sugar, for sprinkling
Cream or custard, to serve |
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Method:
To make the pastry, sift the flour,
baking powder and salt into a bowl. Add the margarine and rub in with
the fingertips until the mixture resembles fine breadcrumbs. Mix with
cold water to form a firm dough. Knead gently on a lightly floured
surface. Cut in half. Roll out one half and line a 23 cm/ 9 in pie
plate. Dust with the cornflour.
To fill, top with the apple slices, sprinkle over the sugar and add
the cloves, well apart, if using. Brush the edge of the pastry with
water. Roll out the remaining pastry. Lay on top and press the edges
well together to seal. Trim, knock up the edge and crimp between
finger and thumb. Make a hole in the centre to allow steam to escape.
Decorate the pie with pastry 'leaves'. Brush with milk and sprinkle
with a little caster sugar. Place on a baking (cookie) sheet. Bake in
a preheated oven at 200°C/400°F/gas mark 6 for 40 minutes until cooked
through. Sprinkle with caster sugar and serve with cream or custard.
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