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Apple Pie

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Method

To make the pastry, put the flour and salt into a large bowl, cut the butter in to small pieces and rub in the mixture until it resembles fine crumbs. Stir in the caster sugar, enough cold water to bind the mixture together.

Knead lightly on a floured surface, then roll two thirds of the pastry into an even circle and line a 23cm/9inch pie plate. Chill for 30 minutes along with the rest of the pastry.

Meanwhile, peel and slice the apples, put into a bowl and toss in the lemon juice. Transfer to a large pan, add two tablespoon water and cook over a medium heat until the apple are just beginning to soften. Remove from the heat and fold in the sultanas, sugar and spices then allow to cool.

Fill the pastry case with the apple then lightly brush the pastry edge with a little water. Roll out the remaining pastry large enough to fit the dish then cover the pie, pressing the edges of pastry together to seal.

Scallop the edges then make 2 or 3 to slashes on the top to let the steam escape. Brush the top with milk, and bake at 190C/375F/gas mark 5 for 35-40 minutes until the pastry is golden brown. Remove from the oven and dust the top with caster sugar.