Apple Pie

1 quantity sweet short crust pastry (see how to make shortcrust pastry, under ‘The Basics’)
1 egg, lightly beaten
sugar for sprinkling

Filling
8 green apples (1.2 kg) peeled and chopped
1 tablespoon water
1/3 cup sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
2 tablespoon almond meal

Preheat the oven to 190 degrees (375 F). To make the filling, place the apples and water in a deep frying pan over medium heat. Cover and simmer, shaking the pan occasionally for 5 mins or until just tender. Drain and cool completely. Stir in the sugar, lemon juice and cinnamon.

Divide the pastry into two-thirds and one-third. Roll out the two-thirds portion on a lightly floured surface until 3mm (1/8 inch) thick and place in a shallow 24 cm (9.5 inch) pie tin. Sprinkle over the almond meal and pack the apples tightly into the pastry shell.

Roll out the remaining pastry to fit over the top of the pie. Brush the rim with water, press the edges together and trim. Cut several slits in the top of the pastry, brush with the egg and sprinkle with sugar. Bake for 30 mins or until the pastry is golden and crisp. Serves 8.