APPLE PIE

(Serves 8)

Ingredients:
1 Home-made Regular Short-Crust Pastry
5 large Apples
2 Tablespoons Butter
½ Cup White Sugar
1 Tablespoon Lemon Juice
2 Tablespoon Cornstarch
1 teaspoon Ground Cinnamon
Pinch of Ground Cloves
1 pc. Whole Egg, beaten
Extra White Sugar, to sprinkle

Procedure:
1. Prepare pastry according to instructions and refrigerate for at least 30 minutes.
2. Peel, core, and cut the apples into chunks.
3. Melt the butter in a large saucepan and add the apples, sugar, lemon juice, and 1
Tablespoon of water. Cook over medium heat for 5 – 7 minutes, or until the apples
have softened. Taste and add extra sugar if needed.
4. Sprinkle over the cornstarch and spices and cook, stirring well, for 1 minute longer. Set
aside to cool.
5. Pre-heat oven to 375°F. Grease a 9” pie plate.
6. Roll out two-thirds of the dough between two sheets of baking paper until large enough
to line the base and sides of the plate. Line the plate with the pastry, allowing any
excess to hand over the sides. Pile the apple mixture into the pastry shell.
7. Roll-out the remaining pastry until large enough to cover the pie. Place over the pie
and press the edges together to seal. Make two incisions in the center of the lid for the
steam to escape. Trim any overhanging pastry and brush the top of the pie with the
beaten egg. Sprinkle the top with the extra sugar.
8. Bake for 40 minutes, or until golden.