Apple Of Your Eye Pie

Skill level: easy Serves: 6

350 g (12 oz) plain white flour Pinch of salt

2 tbs icing sugar

175 g (6 oz) chilled butter, cut into pieces

1 egg (beaten)

For the Filling:

3 South African Granny Smith apples

2 South African Golden Delicious apples

2 tbs lemon juice

120 g (4¼ oz) caster sugar, plus extra for sprinkling

Sift the flour, salt and icing sugar into a large mixing bowl. Rub in the chilled butter until the mixture looks like fine breadcrumbs. Add the 2 tablespoons of beaten egg and 4 tablespoons of chilled water to the mixture, stirring in with a round-bladed knife. Draw the dough into a ball and knead lightly for a few moments on a lightly floured work surface. Wrap and chill for 15 minutes.

Roll out half the dough on a lightly floured surface and use to line a metal 20 cm (8 in) deep pie dish. Roll out the rest to form the lid, cutting 2-3 slits to allow steam to escape.

Preheat the oven to 200 deg. C., 400 deg. F., Gas Mark 6 and pre-heat a metal baking sheet.

Peel, core and slice the apples thinly. Toss them in the lemon juice, then layer them into the pie dish, sprinkling them with the caster sugar as you go. Make sure that the top layer is apple, not sugar – or this could make the pastry lid soggy.

Dampen the pastry rim with a little water, then position the lid on top. Press the edges together to seal, then use your fingertips to crimp them together. Cut out leaves from the pastry trimmings and place on the pie. Brush the pie with the rest of the beaten egg.

Transfer the pie to the oven, baking it on the pre-heated baking sheet. After 10 minutes reduce the temperature to 180 deg. C., 350 deg. F., Gas Mark 4 and bake for a further 20 minutes. Serve, sprinkled with caster sugar.