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/