Recipe by Brian Holley
The last Night of the proms is the occasion to feel proud that we are British, although living in Spain we held our last night B.B.Q. in the garden with loads of Expats in attendance. The t.v. was is the garden along with a sound system. We sang the patriotic songs with all our vigour, tears in eyes. I served this apple pie recipe to all and sundry, our Spanish neighbours enjoyed it, so much and asked for the recipe. Real Kentish apples, Bramley seedlings, make this the best apple pie you can make, serve with cream, custard or cold with traditional Cheddar cheese. Wonderful.
- 6 ounces shortening
- 12 ounces plain flour
- 1⁄2 teaspoon salt
- 2 tablespoons water
- 1 1⁄2 ounces butter
- 4 large cooking apples, bramley if possible
- 12 cloves
- 2 teaspoons sugar
Directions See How It's Made
- Blend the shortening with the salt and flour to make a fine crumb, add just enough water to bring the mix together, too much water and you will have dough. Wrap in foil and refrigerate, while preparing the apples filling.
- In a pot melt the butter over low heat, do not let it brown.
- Peel and slice the apples. Add to the pan with the cloves. cook over low heat till the apples are soft.
- Grease and line a pie dish with 2/3 of the pastry. Fill the pastry case with the apple mix.
- Top with the remaining pastry, brush with milk and sprinkle the sugar over the top.
- Bake in oven 200c till golden brown.