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Apple Pie

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Method

1. Preheat the oven to 200C/400F/Gas6, 15 minutes before baking the pie.

2. Mix together the sugar, grated orange rind, mixed spice and flour.

3. Place a third of the apple slices in the base of a 1.2 litre deep pie dish and sprinkle with half the sugar mixture. Cover with half the remaining apples and sugar then arrange the rest of the apples on top. Pour the orange juice over.

4. Cut the butter into small pieces and dot over the apples.

5. Roll the pastry out on a lightly floured surface about 4cm larger than the pie dish. Cut out a 1.25cm strip. Dampen the edges of pie dish with a little water then place the thin strip on the pie dish edge. Dampen the pastry edge then place the pastry lid in position. Press the edges firmly together. If you like, any pastry trimming can be used to decorate the top.

6. Brush the pastry with a little water and sprinkle with caster sugar. Bake in the preheated oven for 15 minutes then reduce the temperature to 180C/350F/Gas4 and continue to cook for 30 minutes or until the pastry is golden brown. The pie can be sprinkled with a little more sugar after baking if you wish.

7. Serve warm with cream, custard or ice cream.

Variations

1. Replace the grated orange rind with 2tsp of ground cinnamon, add to the soft brown sugar and flour.

2. Add about 2-3 whole cloves to each layer of apples in the pie dish.

3. Add 80g/3oz cut mixed peel to the apple layer.