| 1½ quantity Basic Shortcrust
Pastry (see recipe) 700 g cooking apples finely grated rind and juice of ½ lemon |
finely grated rind and juice of
½ orange 50 g granulated sugar 50 g dark brown sugar 1 tbsp plain flour |
pinch of grated nutmeg
¼ tsp ground cinnamon 50 g sultanas 25 g butter or margarine caster sugar, for dredging |
| 1. Roll out two thirds of the pastry
on a floured work surface and use to line a 23 cm (9-inch) pie dish. Chill
for 30 minutes with the remaining dough, wrapped in clingfilm.
2. To make the filling, peel and core the apples and slice them into a bowl of cold water to which the lemon juice has been added. Mix the sugars, flour, nutmeg, cinnamon, lemon and orange rinds together and sprinkle a little of this on the pastry lining. 3. Cover the base of the pastry lining with half of the apples, then sprinkle with half the amount of sultanas and half of the remaining sugar. Repeat, using the remaining apples and sugar. Sprinkle the fruit with the orange juice and dot with the butter. 4. Cover the pie with the remaining pastry and seal the edges well. Slash the top to allow steam to escape. Use the pastry trimmings to make decorations. Brush the top of the pie with water and place the decorations on it. Sprinkle with sugar. 5. Bake at 190oC (375oF) for about 35 to 40 minutes or until fruit is tender and the top of the pie is golden brown. To freeze : wrap and freeze at the end
of step 5. Thaw at room temperature when needed. Reheat in a hot oven if
required.
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