1 kg cooking apples peeled, cored and thickly sliced
Juice and rind of 3 lemons
1 tbsp. flour
2tsp. ground Cinnamon
100g caster or soft, light brown sugar plus extra for dredging
20cm pie place
Small round pastry cutter
Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
Divide pastry in half and roll out one to line a 20 cm/8” shallow pie plate. Put to chill whilst you prepare the apples.
Peel, core and thickly slice the apples, toss with the lemon rind and juice, flour, sugar and cinnamon. Pile into the pastry base.
Roll out remaining pastry and use to top the pie, using trimmings for decoration as desired – we cut out rounds of pastry with a small cutter and then added stalks to give an ‘apple’ motif. Brush with water and dredge lightly with remaining sugar, bake for 20-25 mins until pastry is golden brown.