Apple and cinnamon flowerpots
1.2kg Bramley apples, peeled and cored
1 cinnamon stick
750g rich shortcrust pastry (see recipe on first page) juice of
4 tbsp caster sugar
3 tbsp cold water butter, for greasing flour, for dusting
1 egg, beaten
Slice the apples into a saucepan and squeeze lemon juice over to prevent them from turning brown. Sprinkle with 3 tbsp sugar and the water. Add the cinnamon stick and bring to the boil, then simmer, covered, for 10 mins until just soft. Allow to cool completely. Preheat the oven to 200°C/gas mark 6 and grease four 12cm round, 6cm deep oven dishes. Cut away a third of the pastry and chill until needed. On a clean surface dusted with flour, roll out the remaining pastry thinly and cut around the dishes, 2-3cm away from the rim. Fit the pastry in the dishes, slightly overlapping the edge, and press down lightly inside to stick in place. Fill the dishes up to the top with the apple filling. With the remaining pastry, cut away a pound-sized piece and roll into a ball, then squash into a circle shape using the thumb. Pinch one side to a point and lightly flatten the sides to make a petal shape. Place the petal, facing in, on the edge of the pie, then continue to make the petals to fill the full edge. Make a further five petals and place on top in the middle to make a flower shape. Repeat with the other three pies. Place the pies on a flat tray and brush with egg, then sprinkle with the remaining sugar. Bake for 35 mins until the pastry is golden. Allow to cool for 5 mins before serving.