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Method :
Make the
pastry. Leave it in the refrigerator for 30 minutes. Set the oven to
220C, Mark 7. Peel, core and slice the apples. Put the apples into a 1
liter ovenproof pie dish, then add the sugar. Roll out the pastry. Make
it 3cm bigger than the top of the pie dish. Wet the edges of the pie
dish with water. Put the pastry on top of the apples. Push the edges of
the pastry tightly against the edges of the pie dish. Brush the top of
the pastry with a little milk. Make three small cuts in the centre of
the pastry. Bake at the centre of the oven. After 15 minutes turn the
heat to 180C. Mark 4 and bake for 30 minutes more. The pastry will be
golden brown when the pie is ready.
Serves 6
Apples have
been an important part of British cooking for hundreds of years. We know
that apples have grown in England since before the Romans came here.
People who sell fruit and vegetables in the streets of London today are
called "costermongers" because costers were a very popular kind of apple
in the Middle Ages. We know, for example, that in 1296 a pound (500g) of
coster apples cost a shilling in the city of London. In the nineteenth
century many new kinds of apples were grown for the first time, and some
of them are still popular today: for example, Coxes Orange Pippins.
In cooking we
usually use apples which "fall". In other words, they lose their
original shape when they are cooked. There are many recipes for puddings
and desserts which use apples. Here are two of them. Apple pie is
probably the best-known British pudding. It is usually served with
custard sauce or cream. Vanilla cream is also good with it. In the north
of England many people like to eat apple pie with a big slice of cheese.
It sounds strange but it tastes good!
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