Bramley Apple Pie in a Pot

Method
  1. Preheat the oven to gas mark 5, 375˚F, 190˚C. Poach the apples gently in 2 dsp water a 1 dsp of lemon juice. Add sugar and spice to taste. Leave to cool.
  2. put the butter or margarine and sugar into a saucepan and heat gently until melted. Allow to cool.
  3. Add the lightly beaten eggs and the Neill's Flour and bind the mixture into a soft dough. While the dough is still warm press two-thirds of it into the base of a greased 22cm (9inch) pie dish.
  4. Spoon the cooled apples over the top. Shape the remaining pastry into 5 or 6 flattened rounds and arrange on top of the apples, ensuring the filling is well covered.
  5. Bake for 25 minutes until golden brown. Serve warm, dusted with icing or caster sugar.
Ingredients

Pastry

  • 300g/10oz Neill's self-raising flour
  • 180g/6oz butter or margarine
  • 180g/6oz caster sugar
  • 2 large eggs – lightly beaten
  • icing or caster sugar to dust

Filling

  • 1kg/2lb Bramley apples – peeled, corded and sliced
  • 1 tbsp water
  • ½ tbsp lemon juice
  • 30g/1oz caster sugar
  • Pinch cinnamon or clove – ground