Ingredients
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12 oz plain flour pinch salt 3 oz hard margarine or butter 3 oz white vegetable fat 1 tablespoon caster sugar ----Filling---- 1 1/2 lb Bramley apples; peeled cored and sliced 1/2 juice of lemon 3 oz sultanas 3 oz soft brown sugar pinch cinnamon pinch nutmeg 1 tablespoon flour 1 grated rind of orange 1 grated rind of lemon to finish extra caster sugar
Procedure
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Preheat oven to 400:F Sift flour into a bowl with salt, margarine or butter
and fat, and rub in until the mixture resembles fine breadcrumbs. Stir in
sugar. Mix pastry to a smooth dough with a little cold water. Knead lightly,
then roll two-thirds of the pastry, and line a 1-1/2 pint pie dish Arrange
a layer of apples on the pastry base, sprinkling them with lemon juice. Mix
the sultanas with the rest of the ingredients, then put over the apple in
layers. Roll out the remaining pastry, brush the edges of the pastry base with
water, and cover the pie. Press the edges together
to seal, then trim and flute the edge. Make decorations with pastry trimmings if
wished, sticking them to the pie with water. Cut a small hole in the middle.
Bake in the preheated oven for 10 minutes, then lower the oven to 375:F, and
bake for a further 25-30 minutes, until the pastry is golden. Sprinkle with
caster sugar.
