Apple Pie

It might not look amazing but this pie tastes amazing and compared to my previous attempts at pastry its a masterpiece!

Here is how I made it:

Pastry

285g plain flour
285g hard butter cubed
1tsp salt
2tsp sugar
120ml water

Put the flour, sugar, salt and butter into a bowl. Rub the butter into the flour through your fingertips until it resembles breadcrumbs.

Add the water and use your hands to mix it together until it forms a dough.

Divide into 2. Wrap the dough in clingfilm and put it into the fridge to chill.

Filling

3 or 4 cooking apples (I used some from Stephens parents tree)
65g of sugar (you can add more if you want)
3tbsp flour
1/4tsp ground allspice
1/4tsp ground nutmeg
1/2tsp ground cinnamon
1tsp vanilla extract

While the dough is chilling in the fridge peel, core and finely slice the apples. Put them in a bowl with a bit of lemon juice to stop them browning, 1tbsp or so.

Mix the flour, sugar, allspice, nutmeg and cinnamon in a bowl then pour in with the apples and use your hands to coat the apples. Add the vanilla.

Get the pastry from the fridge. Use the first ball of dough, roll out and then place in a pie dish.

Tip the apples into the pie and use the other ball of pastry to roll a top bit out.

Press together the edges. Use an egg yoke and mix with a tablespoon of cream and brush the top of the pie.

Cut slits in the top for steam to come out. I added little leaf shapes I made out of left over pastry.

Bake in the oven at 190 degrees Celsius for 20 minutes or until the crust starts to brown. Turn the heat down to 170 degrees and cook for 45 min to an hour but keep checking to make sure it doesn't burn (if you find its burning before the 45 minutes are up then put a bit of tinfoil over the top.