Recipe

Heavenly Apple Pie Recipe

	Capedread / All my dishes 9 months, 4 weeks ago The best ever pastry, a real all round winner Prep:30m Cook:25m Servings:8	Capedread
	warm apple tasty pastry

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Ingredients

THE FILLING

• 900 g of Bramley apples

• Salted water (stop cut apples going brown)

• 2 tsp quince marmalade or to taste.

• Lemon juice to taste

• Caster sugar to taste

PASTRY

• 175g self raising flour

• 85g lard

• 85g block baking margarine

• 1/2 pint Sour milk (2-3 days in warm kitchen)

• A pinch of Salt

• ½ pint double cream

Directions

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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