Old Fashioned Apple Pie
- 4 large cooking apples, peeled and diced
- S cup sugar
- Squeeze of lemon juice
- 4 oz butter
- 1 oz sugar, extra
- 1 egg
- 1½ cups self-raising flour
- 4 tbsp milk
- Additional sugar, for sprinkling
- Preheat oven to 375F.
- Cook the apple in a pan with the sugar, lemon juice and very little water over a low heat until the apples are soft.
- Cream butter and extra sugar, then beat in egg. Add sifted flour and milk alternately, and mix to a soft dough.
- Divide dough in two. Roll out each half separately between two sheets of plastic wrap, as the dough is very soft.
- Use half the dough to line a 10" tart plate or pie dish. Fill with the warm stewed apple and cover with remainder of pastry. Trim edges and press together.
- Decorate with leftover pastry scraps and sprinkle with sugar.
- Bake for about 30–40 minutes, until pastry is cooked and golden.
DO NOT SUBSTITURE REGULAR FLOUR FOR THE SELF-RSIGING FLOUR