Apple Pie

Ingredients

Pastry
350g Plain Flour
200g Butter
50g Icing Sugar
2 egg yolks
2 tbsp water

Filling

4 large apples(if using all bramley apples. If using smaller apples add a few more)
3tbsp lemon juice
2tsp lime juice(optional)
3tbsp caster sugar
2tbsp cornflour

Preheat oven at 180c.

Make sure the butter is still cold and cut it into cubes then add to the flour and icing sugar.

Rub butter, flour and icing sugar together until it resembles breadcrumbs.

Add the egg yolks and a little of the water and start to bring together.

Gradually add more water until a smooth dough ball is formed. Don't knead too much. You may not need all the water but add a little more if too dry.
Wrap in cling film and refrigerate for 45 mins.

 Peel, core and cut the apples into slices or chunks. I am using 3 bramley apples and 2 cox apples.

Put into a bowl and add lemon juice, caster sugar and cornflour mix together.

Sprinkle work surface with flour and roll out 3/4 of the pastry.

Prepare a metal pie dish or cake tin by rubbing on some margarine or butter and coat in a layer of flour. I am using a nine inch cake tin, I like the pastry to be thin but a smaller tin can be used-whatever you have. Ensure the pastry fits into all corners. Any holes can be covered up with off cuts.

Put the apples in the pastry and roll out the rest of the pastry. Place on top of the pie and press the outside together, making a crimped design. Cut off the excess pastry and make two cuts at the top to let out the steam.

Bake for around for 30 minutes or until golden. And sprinkle a little sugar on top.

Serve warm with ice cream, fresh cream or custard.