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1
In a large bowl rub the butter into the flour until it looks like very fine breadcrumbs.
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2
Add the comfectioner's sugar and salt, stir them in, then add three tablespoons of water and stir until it forms a ball, knead gently until it forms a ball.
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3
Place the pastry in a bag or in plastic wrap and refridgerate it for an hour
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4
Peel and chop the apples and put them into a bowl half filled with cold water with a squeeze of lemon in it.
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5
Take pastry out.
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6
Cut into one third and two thirds ( the smaller piece will be the lid).
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7
Roll out the larger piece, into a square shape to fit a 9 by 9 inch pie tin, if yours is circular, roll a circle.
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8
Roll one side of the pastry over the rolling pin, lift it over the tin, and gently put it in place and push it down the sides.
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9
Sprinkle the semolina all over the base of the pie.
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10
Drain the apples and put them in the microwave on full power for two minutes.
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11
Take apples out, add the sugars mixed with the cornstarch, cloves, and lemon juice.
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12
Mix it all up, and pile it into the pie.
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13
Roll out the lid, cut a hole in the middle of it, then place it over the pie.
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14
Crimp the edges by pressing your thumb down on the edges all the way round.
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15
Beat an egg and brush egg over the top of the pie.
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16
Bake the pie at 180 C for 30-40 minutes.
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17
Remove from the oven, allow to cool slightly before serving, with ice cream, custard or cream.
