For the pastry
- 255g/9oz plain flour
- pinch of salt
- 140g/5oz hard margarine or butter
- 6 tsp cold water
For the filling
- 3 large Bramley cooking apples, chopped, stewed and cooled
- sugar, to taste
- caster sugar, to serve
- Preheat the oven to 200C/400F/Gas 6.
- Sieve the flour and salt into a bowl.
- Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
- Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
- Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide.
- Cover the pastry with the stewed apples and sprinkle with sugar to taste.
- Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top.
- Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide.
- Flute the edges with a pinching action using your fingers and thumb.
- Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 20-30 minutes.
- When the pie is cooked it should move slightly on the plate when gently shaken.
- Slide on to a serving plate, dust with caster sugar and serve.