200 g (7 oz) shortcrust pastry
2 cooking (tart) apples, peeled and sliced thinly or grated
lemon juice
120 ml (8 level tbsps) mincemeat
2 cooking (tart) apples, peeled and sliced thinly or grated
lemon juice
120 ml (8 level tbsps) mincemeat
method
1. Roll out the pastry and use it to line a 20.5 cm (8-in) pie plate or flan dish.
2. Trim the edges and keep the trimmings for the lattice.
3. Cover the bottom of the pastry case with the apples and sprinkle or brush the apples with lemon juice.
4. Spread the mincemeat over the apples in an even layer.
5. Roll out the remaining pastry and cut into strips 0.5 cm (1/4 in) wide.
6. Arrange the strips of pastry across the top of the mincemeat to form a criss-cross pattern.
7. Bake in the oven at 200°C (400°F) mark 6 for about 30 minutes.
Serve warm.
2. Trim the edges and keep the trimmings for the lattice.
3. Cover the bottom of the pastry case with the apples and sprinkle or brush the apples with lemon juice.
4. Spread the mincemeat over the apples in an even layer.
5. Roll out the remaining pastry and cut into strips 0.5 cm (1/4 in) wide.
6. Arrange the strips of pastry across the top of the mincemeat to form a criss-cross pattern.
7. Bake in the oven at 200°C (400°F) mark 6 for about 30 minutes.
Serve warm.
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