700 g ( 1 1/2 lb) cooking (tart) apples, peeled and quartered
60 ml (4 tbsps) water
1/2 cup (90 g) light soft brown sugar
1 tbsp (15 g) cornflour
1/2 level tsp (2.5 ml) salt
5 ml ( 1 level tsp) ground cinnamon
30 ml ( 2 tbsps) lemon juice
2 tbsp (1 oz) 25 g butter or margarine
2.5 ml (1/2 tsp) vanilla essence
250 g ( 9 oz) shortcrust pastry
a little milk to glaze
60 ml (4 tbsps) water
1/2 cup (90 g) light soft brown sugar
1 tbsp (15 g) cornflour
1/2 level tsp (2.5 ml) salt
5 ml ( 1 level tsp) ground cinnamon
30 ml ( 2 tbsps) lemon juice
2 tbsp (1 oz) 25 g butter or margarine
2.5 ml (1/2 tsp) vanilla essence
250 g ( 9 oz) shortcrust pastry
a little milk to glaze
method
1. Simmer the apples with the water until soft.
2. Mix together the sugar, cornflour or arrowroot, salt and cinnamon and add to the cooked apples.
3. Stir in the lemon juice and cook, stirring, until fairly thick. Remove from the heat, stir in the butter and essence and cool.
4. Roll out half of the pastry and line a 22 cm (8 1/2-in) greased pie plate; put the cooked apples in the pastry case.
5. Roll out the remaining pastry to make a lid. Damp the edges of the pastry on the plate and cover with the lid, pressing the edges well together; flake and scallop the edges.
6. Make short slashes with a knife into the centre. Brush the top with milk put the plate on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 1 hour.
7. Cover loosely with foil after 30 minutes to prevent it over-brow^ning.
Serve hot or cold, with cream or custard.
2. Mix together the sugar, cornflour or arrowroot, salt and cinnamon and add to the cooked apples.
3. Stir in the lemon juice and cook, stirring, until fairly thick. Remove from the heat, stir in the butter and essence and cool.
4. Roll out half of the pastry and line a 22 cm (8 1/2-in) greased pie plate; put the cooked apples in the pastry case.
5. Roll out the remaining pastry to make a lid. Damp the edges of the pastry on the plate and cover with the lid, pressing the edges well together; flake and scallop the edges.
6. Make short slashes with a knife into the centre. Brush the top with milk put the plate on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 1 hour.
7. Cover loosely with foil after 30 minutes to prevent it over-brow^ning.
Serve hot or cold, with cream or custard.
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