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This recipe is traditional because it contains more than just apples.
Modern apple pies are made predominantly with apples. Some
have a handful of blackberries to give taste and colour, or a pinch
or two of cloves to enhance the taste.

225g or 8oz of Shortcrust Pie Pastry
55g or 4oz sultanas (not shrivelled ones - use nice plump ones)
25g or 1oz currents
55g or 2oz plump raisins
55g or 2oz candied peel. (Chop into small pieces)
1 egg white which has been beaten
3 tablespoons of rum or brandy or whisky or sherry
550g or 1¼ lbs of Cooking apples
2 peeled oranges which have been sliced
The juice of a lemon which has been squeezed
55g or 2oz of dark brown sugar
½ teaspoon of grated nutmeg
1 teaspoon of ground cinnamon
40g or 1½ oz flaked almonds
25g or 1oz unsalted butter
1 egg yolk which has been beaten with 1 tablespoon of water

1. Take a 9 inch (22.5 cm) pie dish and wipe the inside surface with
2. Cover an area of work surface with flour and roll out about two
thirds of the pastry. When suitable size use it to line the pie dish,
trimming off any excess. (Keep any trimmings for decoration).
3. Prick the base of the pastry case with a fork.
4. Take any remaining pastry as well as the unused pastry, wrap
in Clingfilm and put into the fridge. Cover the pie base and put into
the fridge too.
5. Heat the oven to 190'C / 375'F / gas mark 5.
6. In a large bowl, stir together the currents, raisins, sultanas,
candied peel and rum together.
7. Place the pie dish on the baking sheet and bake blind (click here
for explanation) for about 10 minutes.
8. Remove from the oven and inspect the pie base. It should be a
nice light brown butter.
9. Remove the greaseproof sheet and the beans from the blind
baking stage.
10. Brush the base and the sides with beaten egg white and bake in
the oven for a further 5 minutes. Then remove.
11. Roll out your remaining pastry to make a pie lid for the pie.
12. Peel, core and then slice the apples into quite thick slices.
13. Take the bowl containing the fruits and rum, add the apples
slices and the orange slices. Add the remaining spices (not the
almonds) and the sugar and carefully stir trying not to break the
fruit up too much.
14. Fry the almonds in butter for a few minutes until golden then
15. Fill the pie with the mixed pie filling and level off. Scatter on the
top of the pie filling the toasted almonds.
16. Brush the edges of the pastry case with water and put on the
lid. Crimp (compress) the edges to make them seal.
17. With any trimmings make decorations in the form of leaves
and place on the top of the pie lid.
18. Brush the lid (and decorations) with beaten egg yolk, sprinkle
with a little, caster sugar and return to the oven.
19. Bake the pie for about 35 to 40 minutes or until the pastry is
golden brown and the fruit is tender.
Serve either hot or cold. In winter time consider serving with a
topping of brandy sauce.
Ingredients (Shortcrust Pastry):
225g or 8oz plain flour
115g or 4oz unsalted butter cut into cubes
Cold water.
Method (Shortcrust Pastry):
1. Sift the flour into a glass or earthenware bowl. Toss in the butter
cubes. Using your fingertips rub the butter into the flour until it
looks like large breadcrumbs.
2. Sprinkle about 2 tablespoons of cold water over the surface of
the mixture. Using a round bladed knife lightly mix it all together
until it forms large lumps, adding a LITTLE more water if
3. Again, by using your fingertips, lightly form the lumps of
mixture into a smooth ball. (The bowl should be left clean - this is
how you know the mixture is at the correct constituency).
4. Put onto a flour covered surface and knead gently until it is
smooth and there are no cracks in the mixture.
5. Form into a ball again then wrap in Clingfilm and put into the
fridge for 30 minutes before using to make a pie pastry.
To bake a pie base blind:
Lay a piece of greaseproof paper on the base of the pastry in the
Fill the pie with a layer of dried beans or ceramic baking beans -
enough to cover the base and weigh the pastry down.
(This allows the pie base to be cooked without rising or distorting.