Dutch Applie Pie

Method

Roll pastry in to a circle roughly 3mm, place in a flan ring.  Prick the pastry with a fork several times.

Place the apples in a saucepan with sugar and a little water. 

Cook the apples gently until soft.

Add the cinnamon, lemon zest, and sultans, remove from the heat and allow the mixture to cool.

Spoon the cooled apple mixture over the pastry, keeping a boarder of 1cm from the edge of the pastry, moisten the edge slightly.

Roll out the second half of the pastry in to a neat round, place on top of the apples, seal the edges firmly and trim off the excess pastry.  Mould the edges.

Brush the top of the pie with milk and sprinkle with a little castor sugar.

Place on a baking sheet and into a preheated oven at 200-220°C, for about 40 minutes.

 

To serve

Remove from oven and serve.