Double Crust Apple Pie
|Plain flour||8 Ounce (225 Gram)|
|Margarine||2 Ounce (50 Gram)|
|Lard||2 Ounce (50 Gram)|
|Water||40 Milliliter (8 Teaspoon)|
|Cooking apples||1 1⁄4 Pound (550 Gram)|
|Caster sugar||1⁄4 Pound (100 Gram)|
Preheat the oven to Gas Mark 6.
Sift the flour and salt into a bowl.
Rub in the fat until the mixture resembles fine breadcrumbs.
Mix to a firm dough with the water, kneading until smooth.
Roll out and line a 22 - 24cm (7 -8 inch) pie tin with about two-thirds of the dough.
Slice the apples and pile into the pastry case. Sprinkle the apples with the sugar.
Roll out the remaining pastry to top the apples. Moisten and pinch the edges together.
Snip a hole in the centre.
Moisten the pastry and sprinkle with sugar.
Bake on the third shelf for forty-five minutes, covering after thirty minutes, until golden brown.