Old-Fashioned Apple Pie

Sharp cooking apples piled high under a pastry lid, seasoned with nothing more than nutmeg, lemon and a dot of butter. The fruit collapses as it bakes, so pack it in generously.

Time: 60 min · Dessert

Ingredients

• shortcrust pastry — 500 g
• tart cooking apples — 5 pcs
• sugar — 80 g
• grated nutmeg — 0.25 tsp
• salt — 1 pinch
• butter — 1 tsp
• lemon juice — 1 tsp
• lemon zest — 0.5 tsp

Instructions

1. Heat the oven to 190°C (375°F) and line a pie plate with half the pastry.
2. Peel, core and cut the apples into eighths.
3. Lay a ring of apple slices around the plate about 1 cm in from the edge, work inward until the base is covered, then heap the rest on top.
4. Mix the sugar, nutmeg, salt, lemon juice and zest, and scatter over the fruit.
5. Dot with the butter, brush the pastry rim with water and lay the second sheet of pastry over, pressing the edges firmly together.
6. Cut a couple of slits in the lid and bake for 40–45 minutes, until the crust is golden and the juices bubble.

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