Firstly, stew your apples. Peel and core the apples. Using a small vegetable knife, slice them into thin slices about 5mm thick. Don’t worry if they’re not totally uniform, the smaller ones will stew down and the larger ones will leave a nice bite to the
Place in a large, heavy based pan, sprinkle on the cinnamon. Taking the caster sugar, sprinkle it over your apples, ensuring there is enough sugar to top all of the apples. Give it a stir with a wooden spoon to coat the apples and then turn on to a mediu
Place into a glass bowl and leave to cool
Meanwhile, make the pastry by sieving together the dry ingredients into the bowl of a stand mixer. Next, mix in the butter and lard until it has reached a find crumbed texture.
Add the milk in a slow, continuous stream until the pastry starts to come together. If you find it’s still too dry, fill a cup with cold water and add in a tablespoon at a time, mixing well between additions until it starts to come together.
Once the pastry starts to bind, tip it out onto the work bench and using your hands, bring it together into a flat disk. Wrap in clingfilm and place in the fridge to chill for at least 30 minutes. (This can be left in the fridge for up to 48hours if you w
When the pastry has chilled and the apples are completely cool, you can start to make the tart. This is a shallow apple pie and in our house we have traditionally made it on a dinner plate (10.5inches/17cm).
Preheat the oven to 165oC (fan) and grease your plate using butter/margarine. Then sprinkle a small bit of flour on top the plate, shaking off any excess. Set to the side until required.
Taking the pastry out of the fridge, cut it into two pieces – one about 2/3 and one piece 1/3. Put the 1/3 back into the fridge; this will be your lid.
Lightly flour your work bench. Taking a rolling pin, roll the pastry out to it is less than a cm thick. The key to this pie is to have really thin, melt in the mouth pastry!
Using the rolling pin to help you, move the pastry on to the plate. If you have any ridges / lips on your plate, use a piece of over-hanging pastry to press the base gently into your plate.
Holding the plate above your eye level with one hand, take a small sharp knife in the other. Pointing the knife away from you trim any overhanging pastry, carefully rotating the plate with your hand as you go.
Next, take your apples and spoon in the filling. If you have a lot of liquid in your apples, try to spoon the more solid apples into the pie. Too much liquid can wreak havoc with pastry and you risk ending up with soggy pastry and leaking apple juices! Yo
Next, take the lid out of the fridge and as before roll it out on to a lightly floured surface, ensuring the pastry is thinly and evenly rolled out.
Crack an egg, placing the egg yolk into a cup. Add a small teaspoon of boiling water into the egg and mix well
Using a pastry brush, cover the edges of your base with the egg wash. Using the rolling pin to help, lift the lid on to the pie and gently press down on to the base.
Dip a fork into the egg wash, press the fork firmly down into the edge of the pastry to pinch the base and top together. The key here is to be firm enough to bind the two layers together but don’t go so hard that your press through the pastry! If you use
Once you have secured the base and lid together all the way round with the fork, lift the pie as before and trim the rough edges again. Take your pastry brush and cover the top gently with using the remaining egg wash.
Using the fork pierce the top of the pie 6 or 7 times gently just to allow any steam created during baking to escape.
Place in the preheated oven for 15 – 20 minutes until browning on top. Remove from the oven and sprinkle golden caster sugar on top.
Leave to cool before devouring completely! Enjoy on its own or with a dollop of vanilla ice cream!