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Banbury Apple Pie

Pastries
Oxfordshire

Double shortcrust pie filled with sliced apple, dried fruit, brown sugar and sweet spices.


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12 oz plain flour
pinch of salt
6 oz butter
1 tbsp caster sugar
1 egg, lightly beaten
1 ½ lb cooking apples
juice of ½ lemon
4 oz sultanas
3 oz soft light brown sugar
pinch of ground cinnamon
pinch of freshly grated nutmeg
grated rind and juice of 1 orange
fresh milk, to glaze
caster sugar for sprinkling

Put flour & salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the caster sugar, then stir in the egg & enough water to bind the mixture together.
Knead lightly on a lightly floured surface.
Roll out 2/3of the pastry & line a shallow pie dish.
Put apples slices in a bowl & sprinkle with lemon juice.
Layer apples, sultanas, brown sugar, spices & orange rind in pie dish, sprinkle with orange juice.
Roll the rest of pastry to form a lid, place on top .
Press edges together and trim, make a slit in the centre of the pie & brush pie top with milk to glaze
Bake in a preheated oven 400oF/200oC/gas mark 6 for 30 minutes, until golden brown.
Sprinkle top with caster sugar, serve hot or cold.




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