- 800g stewed apple (tinned pie apple is okay)
- 1-2 tablespoons of brown sugar
- 1 teaspoon of cinnamon
- 1 pinch of ground cloves
- 250g unsalted butter (at room temperature)
- 370g plain flour
- 1 pinch of salt
- 3 tablespoons water
Sift the flour into a bowl and mix in the butter & salt. Add the water and stir until a consistent texture. Don't worry if it feels a bit damp.
Place the pastry dough into the refrigerator for 30min. This lets the dough firm enough to use.
Separate dough into two large chunks. Use one to line the bottom and sides of a medium sized cake tin.
Fill the cake tin with the apple mixture.
Spread the remaining dough over the top of the apple mixture. Baste with some milk. Make a few cuts in the middle of the lid to allow the apple to breathe while cooking.
Bake for 45 minutes in at 180 degrees.
Serve with ice cream or whipped cream (or both!).