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How to make it

  • For the filling, peel, core and chop the apples
  • Place in pan of salted water to prevent from turning brown until ready to use.
  • Drain the water put apples in pan over medium heat and add quince marmalade and part cook for about ten minutes.
  • Add the lemon juice and sugar to taste. Drain and set aside to cool.
  • To make the pastry, sieve the flour into a bowl and add the margarine, lard and salt. Cut the mixture with a knife until it combines then add about 1/3 a pint of soured milk until you have a dough. Do not use your hands. The dough should be elastic and not be too wet or too dry.
  • 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.
  • Roll out the pastry and line a greased pie plate. Cut off the trimmings and set aside for the lid.
  • Put the apple onto base leaving clear edge around and brush with sour milk.
  • For the lid, roll out the remaining pastry (not the trimmings) again. Fold in the ends and turn 90 degrees.
  • Cut margarine into small pieces and dot onto the pastry.
  • Roll out the trimmings and place on top of the rolled out dough. Dot more margarine on 2/3 of the pastry.
  • Fold the non-margarine dotted end into the middle then fold the other end over it. Turn and repeat with twice more.
  • 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.
  • 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.
  • Serve with a good ice cream and a good thick sweetened cream.
  • Enjoy!

Reviews & Comments 6

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  • dutchie326 9 years ago
    what is caster sugar. I have many apples here and want to try his pie. It looks great.
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  • pointsevenout 9 years ago
    I hope that is your British humor shining through when you say you never touch the crust. All the folding and rolling and adding butter pats and folding and rolling makes it labor intensive.

    I've made puff pastry before, which is what your crust is a variation of. The pie does sound wonderful but it is second in line on my apple pie list.
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  • jett2whit 10 years ago
    Hi there! I had to see what this was.....I love a good apple pie. My mother used to bake pies all the time and made it look so easy. Check out my recipe for Award winning apple pie....thanks great post - Jett
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    " It was good "
    tinadc ate it and said...
    I've made a similar apple pie last week, but this is a interesting with the marmelade I will try it next time.
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    " It was good "
    tinadc ate it and said...
    I was just going to make a plain apple crumble this weekend but after reading this 0h boy here comes the scale on Monday! Casn't wait to taste it thanx
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    " It was excellent "
    invisiblechef ate it and said...
    This looks really exquisite, can't wait to try it out.
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