Apple Pie With Cloves Recipe
Ingredients
| 1 1/2 lb cooking apples | ||
| Caster sugar | 3 Ounce | |
| Cloves | 4 | |
| Plain flour | 6 Ounce (Pastry:) | |
| Margarine | 1 1/2 Ounce (Pastry:) | |
| Lard | 1 1/2 Ounce (Pastry:) | |
| About 6 teaspoons cold water to mix | ||
| Milk to glaze | ||
| Granulated sugar | ||
Directions
Put a pie funnel in the centre of a 1 1/2 pint (900 ml) pie dish.
Peel and core the apples and cut in thick slices; arrange half in the bottom of the pie dish, sprinkle with sugar and arrange the cloves evenly amongst the apple, cover with the remaining apple slices and add about 3 tablespoons cold water.
Sift the flour into a bowl and add the fats, cut into small pieces; rub in with fingertips until the mixture resembles fine breadcrumbs, then add sufficient cold water to mix to a firm dough.
Roll out the pastry on a floured table and cover the top of the pie dish; use any trimmings to decorate if liked.
Chill in the refrigerator for 30 minutes.
Heat the oven to 400°F, 200°C, gas no. 6.
Brush the pie with a little milk and sprinkle the top with granulated sugar; make a small slit in the centre for the steam to escape.
Bake in the oven for 40 to 45 minutes until the apple is tender and the pastry crisp and pale golden brown.
Peel and core the apples and cut in thick slices; arrange half in the bottom of the pie dish, sprinkle with sugar and arrange the cloves evenly amongst the apple, cover with the remaining apple slices and add about 3 tablespoons cold water.
Sift the flour into a bowl and add the fats, cut into small pieces; rub in with fingertips until the mixture resembles fine breadcrumbs, then add sufficient cold water to mix to a firm dough.
Roll out the pastry on a floured table and cover the top of the pie dish; use any trimmings to decorate if liked.
Chill in the refrigerator for 30 minutes.
Heat the oven to 400°F, 200°C, gas no. 6.
Brush the pie with a little milk and sprinkle the top with granulated sugar; make a small slit in the centre for the steam to escape.
Bake in the oven for 40 to 45 minutes until the apple is tender and the pastry crisp and pale golden brown.
Chef
