900g Cooking apples
2tbsp plain flour
115g caster sugar
1 1/2 tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
For the pastry
285g plain flour
65ml cold water
Rub the butter into the flour in a large mixing bowl to make the pastry. When it’s like breadcrumbs add the cold water and use a round bladed knife to cut the water in. When formed a soft dough, wrap in cling film and place in the fridge to chill.
Then make the filling. Peel core and slice the apples.
Toss with the flour, sugar, spices, lemon juice and salt.
Roll out half of the pastry and line the pie dish.
Pre heat the oven to 220c gas mark 7.
Spoon the apple mix into the pie shell.
Roll out the remaining pastry and cover the top of the pie shell.
Crimp the edges to seal and make a decorative finish.
Cut a steam vent in the top.
Bake for 10 minutes. Then reduce the heat to 180c gas mark 4 and bake for 40-45 minutes.