* All-in-One Shortcrust Pastry, made with 250g (8 02) flour, etc.
* 675g (1 1/2 lb) cooking apples
* 75g (3 02) sugar
* 6 cloves, optional
* 2 x 15ml spoons (2 tablespoons) water
* Water and castor sugar, to glaze
OVEN: Pre-heat to fairly hot (200°C, 400°F, Gas No. 6)
SHELF: Third from top.
1. Have ready an 850ml (1 1/2 pint) pie-dish.
2. Make pastry.
3. Peel core and slice apples. Place in pie dish in layers, sprinkle each layer with sugar, add water, and cloves, if liked, finishing with a layer of fruit
4. Pile apples more in centre to hold up pastry or use a pie funnel or an upturned egg cup.
5. Roll out pastry to about 0.5cm (1/4 inch) thick and at least 2.5cm (1 inch) larger all round than the pie dish. Cut off narrow pastry strips round edge of pastry.
6. Brush round rim of pie dish with water and line with pastry strips, pressing down gently. Brush with water.
7. Lift remaining pastry on rolling pin, place over pie dish and press gently round rim.
8. Trim off surplus pastry. Flake and flute edges. Make a hole in centre for steam to escape.
9. Brush top with water and sprinkle with castor sugar. 10. Bake in pre-heated oven for 30-40 minutes. Serve hot or cold
Preparation time: 30 mins
Cooking time: 30-40 mins
Freezing note: Can be frozen before or after cooking.
Blackberry and Apple
Make as for Apple Pie, omitting cloves and using 225g (8 oz) blackberries and 450g(1 lb) cooking apples.
Plum, Rhubarb, Gooseberry or Blackcurrant
Make as for Apple Pie using large can of fruit, omitting cloves, sugar and water. Only use enough juice to come three-quarters of the way up the pie dish.