Apple Pie
serves 4 to 6
| 250 grams short Pastry | Divide into two unequal lumps of 150 grams and 100 grams. Roll into two circles, and use the larger circle to line a 9” pie-pan |
| 5 large tart apples | Peel, core, and slice finely into the pieshell |
| 30 grams sugar | Mix together and sprinkle over the apple slices |
| 5 grams cinnamon | |
| 2 grams cloves or allspice | |
| A grating of nutmeg | |
| Wet the rim of the pieshell with a couple drops of cold water. Cut a slit in the smaller pastry circle to vent the steam from the baking apples. Top the pie with the smaller pastry circle as a lid, and crimp the edges well to seal them. Bake 30 minutes at 350 Fahrenheit/ | |