The filling for this pie gives a taste of Christmas and yet it has a much fresher sharper taste than real mincemeat. It is a lovely combination of consistencies.
Cut the fat into the flour and salt in a mixing bowl. Rub together with your fingertips until it is like breadcrumbs. Mix in a little very cold water until the mixture just sticks together. Gather into a ball and leave in the fridge for at least 1 hour.
Peel and core the apples and cut into pieces. Put them with the sugar, lemon juice and a very little water in a saucepan. Cover, and si