Claim a cooker
Old apple varieties are all but off the supermarkets radar but orchard stalls and farmers markets show that some orchardists or backyard growers are still growing cooking apples. Granny smith apples happily switch from eaters to cookers as do other tart varieties – good to know when the urge to make an apple pie hits. An apple pie from an ancient copy of the Economic Technical Cookery Book makes a simple pie from go to whoa within an hour.
Try this . . .
MATRIMONY APPLE PIE
4 apples Up to a cup of currants 1 lemon zested – or as the ETCB has it, a large piece of lemon peel, grated Up to 2 Tbsp sugar Shortcrust pastry (thawed if frozen) Peel and core apples. Grease a tart tin – not too large — and cut out pastry to line and another to top. Line the tart tin with the larger circle and spread sliced apples over then some currants and the peel. Add sugar to taste. Wet the edges cover with the other pastry round. Bake in medium oven (180C) for half an hour.