APPLE PIE

My mum’s fruit pies were really good. She liked to serve the pie warm with Bird’s custard, never cream. My tip is to sprinkle custard powder onto the base of the pastry: this avoids a soggy bottom and gives a hint of custard flavour to the filling.

Serves 6

For the pastry

275g (9¾oz) plain flour, plus extra for dusting

2tbsp icing sugar

140g (5oz) cold butter, cut into small dice

3-4tbsp cold water

For the filling

3 large Bramleys or other cooking apples

4tbsp caster sugar

3tbsp water

2tbsp custard powder

For the glaze

1 medium egg, beaten

3tsp caster sugar, for dusting

For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Using one hand, mix in just enough water to bring the pastry together and gently knead into a ball. Wrap in some clingfilm and place in the fridge.

For the filling, peel the apples, core, then cut into slices, about 4cm long and 5mm thick. Tip into a saucepan and add the caster sugar and water. Cook over a medium heat, stirring occasionally, until the apples soften but still hold their shape.

Heat your oven to 200°C/fan 180°C/gas 6 and have a 24cm pie plate ready. Divide the pastry into 2 pieces, roughly two-thirds and one-third. Lightly flour your work surface and roll out the larger piece of pastry to 2-3mm thick, then use it to line the base of the pie plate. Roll out the remaining pastry for the lid and set aside.

Sprinkle the custard powder over the pastry base and spoon the cooled apple filling on top. Brush the pastry edges with some of the beaten egg, then lift the pastry lid on top. Press the pastry edges together and crimp with a fork, then trim away any excess. Use the pastry trimmings to make decorations, sticking them on the top with a little beaten egg.

Brush the top of the pie with beaten egg then sprinkle with 2tsp of the caster sugar to glaze. Make 2 or 3 small slits in the top to let the steam out. Bake for 30-35 minutes, until the pastry is golden brown. Sprinkle 1tsp sugar over the surface. Leave the pie to rest for 15 minutes before serving, with cream or custard.