Our Bramley apples are nearly ready to be picked so its time to think what to do with them once more. Bramleys are beautiful apples as they collapse and become deliciously soft when cooked.

I'm going to start with Apple Pie - it may not sound too exciting but a well made one is so delicious. The other reason is that I feel I need to tackle pastry-making with you early on. Back in the day everybody made their own and I have to tell you that I've eaten some dreadful attempts! I must admit that I'd rather you go out and buy some ready-made pastry off the supermarket shelves if you're not too confident. However, if you own an electric mixer or food processor, why not try to make decent shortcrust pastry using my step by step method?

                                                              APPLE PIE

Ingredients (pastry)

400grams / 1lb self-raising flour
100grams / 4ozs margarine
100grams / 4ozs lard
Cold water to mix

Ingredients (filling)

600grams /  3 Bramley apples
100grams / 4ozs caster sugar
1 teaspoon cornflour
sugar for sprinkling

Method

1. Place flour, margarine and lard in the mixer bowl or processor. Please note I use self-raising flour.

2. Work the fat and flour in the mixer or processor until it resembles fine breadcrumbs

3. Add water a tablespoon at a time - turning on the mixer or processor after each addition and working the mixture for about 20 seconds each time. The dough is at its correct consistency when it gathers together with no loose crumbs. It usually takes about 2-3 tablespoons of water before this occurs.
4. If you have the time, wrap the dough in clingfilm and place it in the refrigerator to rest for about half an hour. This stops the pastry from shrinking during cooking.
5.  Cut the dough in 2; 1 piece being slightly larger than the other. Using the larger piece first you can  roll the dough out in the traditional way by sprinkling a board with flour, also rubbing flour on the rolling pin and making sure that you keep moving the dough as you roll to avoid it sticking to the board. Or you can roll it my way - between two pieces of clingfilm - no need to add flour and no sticking!

                                                                                                                                                
6. Peel away the top layer of clingfilm and use your rolling pin (as shown in the picture below) to lift the pastry on to your pie plate or dish. Trim away the excess pastry. Try to use a metal plate or dish for your pie as pastry cooks so much better on them leaving the underside of the pie crisp and nicely browned.  (The old enamel plates were ideal.)  

7. Cut the apples into quarters, cut away the centre core and slice thinly. Place 1/2 the apple slices in the middle of the pie dish, leaving a pastry edge. I prefer to sprinkle most of the sugar over the apples at this point. Pile on the remaining apple slices - it may seem to be overfull but the apples collapse somewhat on cooking. You can add some cinnamon or sultanas at this stage but this is more American than British. Sprinkle the remaining sugar and 1 teaspoon of cornflour over the apples. The cornflour makes the apple juices more syrupy.

8. Dampen the edge of pie with cold water. Roll out your second piece of pastry and place to cover apples. Using your thumb or fork press the two edges of pastry together. With a sharp knife make a couple of incisions in the centre of the lid to allow the steam to escape on cooking. Some people like to glaze the pie surface with beaten egg and water, others prefer a milk glaze, my grandmother used to sprinkle with water and sugar but I like to leave mine plain and sprinkle with caster sugar after baking. I only glaze savoury pies

9. Place uncooked pie on a baking tray in case juices escape during cooking. As I have used uncooked apples in the pie it will require a longer, slower cooking time than if I had used fruit which was already pureed. I prefer doing it this way as you can still decipher the apple slices in layers within the crust when you eat them.
10. Bake for approximately 1 hour 170/150Fan /gas mark 3  Look at it after 1/2 an hour and turn it around so that all sides are evenly cooked. If it's browning too quickly, cover with foil. Test again after 3/4 of an hour. The pie is ready when the pastry is golden brown and the apples soft - pierce apples with a pointed knife through slit in pastry lid.

11. Sprinkle the surface of cooked pie with cater sugar. Serve warm or cold with whipped or pouring cream, ice-cream or custard and enjoy! In the 60's and 70's it was usually custard or Nestle tinned cream or Carnation Evaporated milk. Fresh cream or ice-cream weren't options as refrigerators and freezers weren't widely found in U.K homes at that time. We had our first refrigerator in 1968 and the freezer came a few years later.

12. At the end of each recipe I shall give some indication of equipment and ingredients that weren't widely available in the 60's and 70's. In this recipe - food processors, clingfilm, tinfoil, fan ovens, fresh cream and ice cream (in the home) because of no refrigerators or freezers.