• Short crust pastry, using
• 6 oz. flour, etc.
• l½–2 lb. apples

Peel, quarter and core the apples and cut in thick slices. Place half the apples in a 1½-pt pie-dish, add the sugar and flavouring and pile the remaining fruit on top. Line the edge of the pie-dish with pastry and cover the pie with pastry. Knock up the edges of the pastry with the back of a knife. Bake for 40 min., first in a fairly hot ov