7tsp cold water
280g/10oz plain flour
170g/6oz margarine or butter
A pinch of salt
5 large, or 7 small, Bramley cooking apples
Sugar, to taste
Caster sugar, for dusting
- Preheat oven to 200°C/400°F/gas 6.
- Remove the cores from the apples and slice thinly.
- Place the apples in a saucepan, cover with water and add sugar. Cinnamon can also be added. Bring the water to the boil, cover and simmer for 10-15 mins.
- Drain apples and allow to cool.
- Sieve the flour into a bowl. Add the salt.
- Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
- Mix the cold water into the flour mixture using a fork. Then use your hands to make a pastry ball.
- Divide the pastry in half. Take one half, roll it out so that it is big enough to cover an 20cm/8in pie pan. Draw around the pan with a knife and trim off the edges.
- Line the pan with the pastry and fill with the stewed apples. Sprinkle sugar to taste.
- Roll the other half of the pastry out. Moisten the bottom layer of the pastry and place on top of the pan. Use a knife to cut off the excess.
- Prick the surface of the pastry lightly and put in the oven. Cook for 20-30 minutes.
- Dust with caster sugar and serve plain or with a scoop of vanilla ice cream.