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For the pastry
225g plain flour
Pinch of salt
140g butter
Six tsp water
For the filling
3 large Bramley apples
2 tsp cinnamon
100g caster sugar
A little water
1 Preheat the oven to 200C/Gas 6. Peel, core and chop the apples. Put in a pan with cinnamon, sugar and water and cook until softened but not too soft.
2 Sieve the flour and salt into a bowl and rub in the butter until the mixture looks like fine breadcrumbs.
3 Add water to the flour mixture then bind it all together, using your hands to firm up.
4 Divide the pastry in two. Roll one half until it can cover an eight-inch pie tin, then trim the edges. Put the apples on top, then roll out the second half. Moisten the edges of the bottom layer, put the second piece on top and press the edges down. Brush with milk or egg, bake for 20-30 mins then dust with caster sugar.
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