Apple Pie

This will really impress your friends, but really isnt that difficult.


 Short Crust Pastry - 500g

Cooking Apples 2 medium




  1. Cut the pastry in half and roll each half into a ball.
  2. Drop the first ball onto a floured surface and roll out until it is the same size as the oven proof plate you are using
  3. Place the rolled pastry onto the plate. Crack the egg into a cup and whisk lightly. brush the surface of the pastry with the egg to prevent the base going soggy during cookinig
  4. Peel the apples, cut into quarters and remove the core. cut into thin slices about 3mm thick.
  5. Arrange the slices into a layer on the pastry (leaving the edge clear) and sprinkle with a third of the sugar. Add a second layer, more sugar and so on until you have used all the apple.
  6. Roll out the second ball of pastry on a flored surface, and lay on top of the pie.
  7. Gently press down the edges to make the top stick to the bottom pastry.
  8. Finally, brus some remaining egg over the top
  9. Pop into the oven at 180 C for about 40 mins. When you take it out, check if the apple is soft by gently inserting a knife or skewer. Return the the oven for a further 10 mins if the apple isnt soft enough.