Apple Pie
Comments (3) 
There is an unmistakeable cinnamon and brown sugar warmth to this sweet, juicy apple pie made with flaky, easy to make, pastry.
Ian said that when warm, it reminded him of the apple pie that one gets from the Golden Arches. He then went on to say that he meant that in a good way.
I struck him across the face with my silk-lined muff, but I know what he meant – it’s that warm spicy sweetness and the slight firmness to the apple – just without the freaky fat-laden fried pastry. Cheeky swine.
It’s a good one, this recipe. You need a 9″ deep pie plate for this pie.
A quick word about the pastry. I have a little bit of a pastry avoidance issue, but the ease of this recipe has almost cured me. Freezing the fat and using ice cold water keeps everything cold. Cold is good for pastry. Using the processor keeps warm fingertips out of the way and works quickly to avoid over handling the dough. Honestly, it’s OK – have a go and channel your inner Grandparent who would faint if they knew you used bought pastry.
