Traditional apple pie
There is nothing better than a traditional apple pie. And seeing as its apple season now, what better way to use up the glut of apples I have from my apple trees. I love a deep filled apple pie, with a packed filling. I usually add some cinnamon and a squeeze of lemon to the stewed fruit but you can add star anis or mixed spice. Ingredients For the filling 600g cooking apples peeled, cored and diced or sliced as to preference. 80g caster sugar (you can add more here if you like it sweeter) dash cinnamon squeeze of lemon For the pastry 300g flour pinch salt 150g butter 2 eggs To Glaze 1 egg sprinkle of sugar Method To make your pastry sift the flour and salt into a bowl and rub in your fat/butter until it resembles breadcrumbs, now I add in the egg and sugar and mix until it forms a ball of dough. You may need to add some water here if you are not getting the right consistency but I find that there is usually enough moisture in the egg
