Apple Pie

Instructions

• Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add chilled water. Process until dough just comes together.
• Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
• Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
• Butter a 24cm/9in ovenproof dish and line with bottom of the tin with a sheet of pastry. Gently push the pastry into the edges and pierce the base all over with a fork - this will stop it from puffing up at all.
• Spoon the fruit mixture into the bottom, then top with pastry in a lattice. For this, all you need to do is cut strips of pastry, lay on top of the fruit leaving 1cm gaps, spin the tin 90 degrees and repeat.
• Bake in the oven for 40-45 minutes until the pastry is browned and the fruit mixture bubbling.