- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 6 – 8
- Category: Cakes
- 8 ounces Short Crust Pastry
- 8 ounces Plain Flour
- 1 ounce Castor Sugar
- 3 – 4 ounces Hard Margarine
- 1 beaten Egg
- A little Water
- 5 – 6 Cooking Apples
- Sugar to sweeten
Grease a 7 inch round dish
Blind bake 5 oz of your pastry. Seal for an extra 2 min with a little beaten egg.
Stew your apples to barely soft, drain excess water and add sugar to taste( check for sweetness)
Fill your pie dish with apples, and cover with remainder of your pastry .
Brush with a little beaten egg and gently prick with a fork in a few places.
Bake at 160°C until golden brown for about 30 minutes.
Sprinkle with icing sugar when serving.
Tip! Hold back some of your beaten egg for sealing pastry after blind baking and for brushing at the end