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    Apple Pie 2

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    Apple Pie 2

    • Preparation time: 25 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 8 - 12


    • 750g break-all-the-rules pastry
    • Filling
    • 675g Bramley apples
    • 140g caster sugar, plus extra for sprinkling
    • 3 whole cloves
    • 1 small egg, beaten with a little milk


    1. Make the pastry as directed and chill for at least an hour. Preheat the oven to 180C, gas mark 4.
    2. Sprinkle the worktop with flour. Divide the pastry in two - one-third and two-thirds of the mixture. Roll out the larger piece to a thickness of 3mm and use it to line a 1 litre pie dish, or a 25cm round flan tin, about 3cm deep.
    3. Peel, core and quarter the apples, then slice them directly into the tart, sprinkling the layers with the sugar as you go. Tuck in the cloves as well.
    4. Roll out the small piece of pastry to 3mm thick. Wet the edges of the pastry in the dish with the egg and milk. Cover with the pastry lid. Press the edges together, then trim off excess pastry with a sharp knife.
    5. Roll out the pastry trimmings and use to make leaves or stars to decorate the pie. Glaze the pie with the egg and milk mix. Bake for 40-45 minutes, until the apples are tender. When cooked, sprinkle lightly with caster sugar. Serve warm or cold with whipped cream and soft brown sugar.

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