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1
Dough method:Sift the salt and flour into a large mixing bowl and cut the butter and shortening into pcs using two stainless steel knives till the pcs are in small fragments.
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2
They should resemble from breadcrumbs to dry-pea sized lumps.
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3
Sprinkle the sugar over.
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4
Using a fork, sprinkle some ice water (1tbsp at a time) over the mix and collate the pastry gradually, adding more iced water, as necessary till the dough is gathered into one whole lump.
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5
Roll into a disc about 6 inches in diameter and cover with cling film and let rest in a refrigerator for at least 2 hrs.
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6
This may seem tedious, but it is well worth the wait.
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7
Chilling helps the pastry gain plasticity for rolling, and lets the glutens emerge from the flour.
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8
Preheat the oven to 230F/450F/gas 8.
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9
Next roll out the dough on a floured surface into a 13 inch circle.
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10
The pastry should be about 1/8 inch thick.
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11
Roll the pastry onto the rolling pin and drape it loosely into a 9 inch pie dish, the sides of that have been greased with butter and floured.
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12
Push (but without stretching) the dough into the corners of the dish and trim the pastry with a knife or possibly scissors into a disc with a 1 inch 'overhang'.
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13
Fold the excess under the rim of the pan and flute the top with the back of a knife.
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14
The remaining dough is rolled out for the lid and reserved.
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15
Prick the base with the fork, lining the base then with foil and place dry beans or possibly pie weights on to the base to hold its shape while baking 'blind'.
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16
Bake in the oven for 10 min, then reduce the temperature to 200C/400F/gas mark 6.
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17
Remove the beans and foil and bake for a further 3 or possibly 4 min.
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18
Ensure which the pastry does not get too browned.
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19
Cold aside while preparing the apple filling.
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20
Filling method:In a bowl mix the sugars, flour, spices and apples.
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21
Toss together proportionately and then sprinkle over the melted butter, zest and juice to combine thoroughly.
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22
Spoon the apple mix into the pie dish, piling it slightly high in the centre and place the rolled pastry cover over it, wetting the edges with water to glue the cover onto the base pastry.
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23
Glaze method:Preheat the oven to 230C/450F/gas mark 8.
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24
Brush the pastry with lowfat milk and then sprinkle on the sugar.
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25
Bake the pie for 10 min on a middle shelf.
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26
Reduce the oven to 180C/350F/gas mark 4 for another 30-40 min till the top is golden brown or possibly at least till the bottom crust is golden brown.
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27
Serve with cream or possibly vanilla ice cream.
