Apple Pie

Serves 4 people


  • 500 grams cooking apples
  • 50 grams sugar
  • 1 tablespoon(s) water
  • 0.5 teaspoon(s) cinnamon (or 1 clove)
  • 275 grams plain flour
  • 70 grams cold butter
  • 70 grams cold lard
  • 4 tablespoon(s) cold water

  1. Sift the flour into a large bowl.
  2. Cut up the fat into little cubes, add to the bowl and rub into the flour.
  3. Alternatively put the flour and fat cubes into a food processor and pulse until the mixture resembles breadcrumbs.
  4. Combine the water with the flour. It should just hold together to form a firm dough. Add a little more water if necessary – but go easy!
  5. Turn on the oven to 200°C, 400° or gas 6, cut the dough in half and form each piece into a flat ball. Dust the table and your rolling pin with flour, and gently roll one piece of the dough until it is a bit bigger than your oven dish. Don’t let it stick to the table or rolling pin, keep dusting with flour and moving it around.
  6. Lay the pastry into the flan dish, easing it down into the corners.
  7. Spoon in the cooked fruit.
  8. Moisten around the rim of the pastry with water.
  9. Roll out the remaining dough. Make sure it is big enough to cover the filling. Lift onto the flan dish, press edges together and cut away the surplus pastry. Make a couple of slits in the top so that the steam can escape.
  10. Bake for about 30 minutes, or until the pastry is turning colour nicely.

Method

  1. Sift the flour into a large bowl.
  2. Cut up the fat into little cubes, add to the bowl and rub into the flour.
  3. Alternatively put the flour and fat cubes into a food processor and pulse until the mixture resembles breadcrumbs.
  4. Combine the water with the flour. It should just hold together to form a firm dough. Add a little more water if necessary – but go easy!
  5. Turn on the oven to 200°C, 400° or gas 6, cut the dough in half and form each piece into a flat ball. Dust the table and your rolling pin with flour, and gently roll one piece of the dough until it is a bit bigger than your oven dish. Don’t let it stick to the table or rolling pin, keep dusting with flour and moving it around.
  6. Lay the pastry into the flan dish, easing it down into the corners.
  7. Spoon in the cooked fruit.
  8. Moisten around the rim of the pastry with water.
  9. Roll out the remaining dough. Make sure it is big enough to cover the filling. Lift onto the flan dish, press edges together and cut away the surplus pastry. Make a couple of slits in the top so that the steam can escape.
  10. Bake for about 30 minutes, or until the pastry is turning colour nicely.

Ingredients

  • 500 grams cooking apples
  • 50 grams sugar
  • 1 tablespoon(s) water
  • 0.5 teaspoon(s) cinnamon (or 1 clove)
  • 275 grams plain flour
  • 70 grams cold butter
  • 70 grams cold lard
  • 4 tablespoon(s) cold water
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