• Shortcrust pastry, sufficient for a 23cm (9″) 2-crust pie (use a ready-made pack to save time)
  • 2-3 large cooking apples, peeled and chopped
  • 1 cup (4oz)caster sugar
  • 12 tsp salt
  • 1 tsp cinnamon
  • 12 tsp nutmeg
  • 112 tbsp plain flour
  • 2 tbsp (1oz) butter


  1. Pre-heat oven to 220°C (gas mark 7).
  2. Roll out half the pastry dough and line a greased 23cm (9″) pie plate.
  3. Place apples and all other dry ingredients in a freezer bag and shake until all the apples are coated.
  4. Pour into the pie dish and dot the apples with butter.
  5. Roll out the rest of the pastry, drape over the pie, crimp the edges and cut vents in the top.
  6. Use any leftover pastry to decorate with leaf shapes.
  7. Bake for 10 minutes, then reduce the heat to 180°C (gas mark 4) and bake for a further 30-40 minutes until pastry is golden brown.