How to make it

  • 1. For the filling, peel, core and chop the apples
  • 2. Place in a bowl of salted water until ready to use.
  • 3. Drain the water put apples in pan over medium heat and add quince marmalade and part cook for about ten minutes.
  • 4. Add the lemon juice and sugar to taste. Drain and set aside to cool.
  • 5. TO MAKE PASTRY, sieve the flour into a bowl and add the margarine, lard and salt. Cut the mixture with a knife until it forms crumbs
  • add about 1/3 a pint of soured milk until you have a dough.
  • The dough should be elastic and not be too wet or too dry.
  • 6. Dust the surface with flour and put on 2/3 of dough. Roll out the pastry into a rectangular shape. Fold in three by folding the ends into the middle. Turn the pastry 90 degrees and repeat the process twice more. Keep your rolling movements very light.
  • 7. Roll out the pastry and line a greased pie plate. Cut off the trimmings and set aside for the lid.
  • 8. Put the apple onto base leaving clear edge around and brush with sour milk.
  • 9. For the lid, roll out the remaining pastry (not the trimmings) again. Fold in the ends and turn 90 degrees.
  • 10. Cut margarine into small pieces and dot onto the pastry.
  • 11. Roll out the trimmings and place on top of the rolled out dough. Dot more margarine on 2/3 of the pastry.
  • 12. Fold the non-margarine dotted end into the middle then fold the other end over it. Turn and repeat with twice more.
  • 13. Roll out and place on top of the pie. Cut a vent hole in pie and work around edges lifting and pinching them to seal joint. Glaze top with sour milk and sprinkle with sugar.
  • 14. Place in oven for 20 to 25 minutes at 210 degrees Celsius until the pastry is a rich, golden brown. It is important not to under cook the pastry.
  • 15. Cut a slice of the pie and serve with a dollop of sweetened whipped double cream or ice cream as desired.

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