Traditional apple pie
- 500g Jus-Rol all butter shortcrust pastry
- 1kg apples peeled, cored and thickly sliced
- 1 lemon juice and rind
- 1 tbsp plain flour
- 100g caster sugar [plus a little extra sugar for dredging]
- 2 tsp ground cinnamon
- 10ml water, for brushing
Preheat oven to 200ºC (180ºC fan assisted)/400ºF/gas mark 6.
Cut pastry in half and roll out one to line a shallow pie plate.
Toss with the lemon rind and juice, flour, sugar and cinnamon. Pile into the pastry base.
Roll out remaining pastry and use to top the pie, using trimmings for decoration as desired. Brush with water and dredge lightly with remaining sugar, bake for 20 - 25 minutes until pastry is golden brown.
Serve warm with cream or ice cream.
Top tip: Cut out rounds of pastry with a small cutter, and then add stalks to give your pie an ‘apple’ motif