Nana Rosie's Apple Pie

Whenever my family get together it's usually around a table full of food: Uncle Mark's curry, Aunty Dolly's desserts, Aunty Shirl's corned beef pie and mushy peas.. And Nana Rosie's apple pie.

A couple of weeks ago, John-the-Electrician came to do a few more jobs in the almost-finished kitchen.  He also brought round a bag full of apples from his garden!  So the first thing I did was call Nana Rosie for a quick lesson in making pie.

I've changed her measurements to grams, and used all butter rather than butter and lard (sorry, Nan!) but here it is for posterity :)  

4-5 cooking apples, peeled and roughly chopped

1 tin blackberries (optional)

2 household tablespoons caster sugar

240gm self raising flour

2 flat household tablespoons sugar

115gm cold butter, chopped 

(or 60gm butter and 60gm lard)

Approx 100ml cold water

Place apples and 1 tablespoon sugar in a microwave proof dish and heat, covered, on high for 3-4 mins.  Remove and allow to cool.  Drain blackberries and set aside.

Rub fat into flour till it resembles breadcrumbs.  Add cold water slowly and mix with a knife until dough just comes together.  You might not need the full measure of water, or you may need a little extra.  Turn pastry onto floured surface and knead a couple of times.  Divide roughly 2/3 for base and 1/3 for pie lid.

Roll out base and line a lightly greased pie dish.  Refrigerate while you prepare the lid and filling.

Combine apple, blackberries and remaining 2 T sugar.  Put apple and blackberries into lined dish, put lid on top and seal.  Brush lightly with milk and pierce top with sharp knife to allow steam to escape.  Sprinkle with a wee bit of caster sugar.

Bake for 40 - 45 minutes in a moderate (180 deg) oven or until pie is golden and pastry is cooked through.

You could add cinnamon and vanilla to the apple filling, but if you're lucky enough to have home grown apples, leave it out and enjoy the apples and berries as they are :)  Serve with cream or (my favourite) vanilla ice cream.