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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.

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