300 g (12 oz) shortcrust pastry
2 large apples
juice of 1 orange
salt and pepper
butter
1 lb (450 g) potatoes
1 x 8 oz (225 g) tin unsweetened chestnut puree or 1 lb (450 g) whole chestnuts
2 large apples
juice of 1 orange
salt and pepper
butter
1 lb (450 g) potatoes
1 x 8 oz (225 g) tin unsweetened chestnut puree or 1 lb (450 g) whole chestnuts
method
1. Roll out the pastry and line a pie dish, reserve enough for the lid.
2. Peel the potatoes and boil them for 10 minutes.
3. Peel and slice the apples.
4. Arrange the apples and potatoes in layers with chestnut puree between each layer, or break the whole skinned chestnuts up and sprinkle them between the layers.
5. Add salt and pepper. Dot with butter and pour over the orange juice.
6. If you like add 1/2 tablespoon sugar.
7. Cover with a lid, decorate with leaves.
8. Glaze and cook for 15 minutes at 200°C, 400°F, mark 6, then reduce the oven to 180°C, 350°F, mark 4 and cook for another 30 minutes.
2. Peel the potatoes and boil them for 10 minutes.
3. Peel and slice the apples.
4. Arrange the apples and potatoes in layers with chestnut puree between each layer, or break the whole skinned chestnuts up and sprinkle them between the layers.
5. Add salt and pepper. Dot with butter and pour over the orange juice.
6. If you like add 1/2 tablespoon sugar.
7. Cover with a lid, decorate with leaves.
8. Glaze and cook for 15 minutes at 200°C, 400°F, mark 6, then reduce the oven to 180°C, 350°F, mark 4 and cook for another 30 minutes.
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