This is a really delicious fruit pie which has a good mixture of tastes and textures inside and a rich, crumbly pastry on top. If you feel you can’t make good pastry do try this kind; perhaps because of the extra fat it never seems to fail and turns out quite melting and delicious. The important thing is not to add too much water. You can buy plain cashew nuts in good grocers or health food stores. Stewed dried apricots are also a wonderful addition to the pie.
Sift the flour and salt into a bowl. Cut the fat into the flour and then rub in lightly with the fingertips until it looks like breadcrumbs. With a round-bladed knife mix in a little very cold water – preferably iced from the fridge – until the mixture only just begins to stick together. Gather up into a ball, wrap in foil or polythene and leave in the fridge for at least an hour or until the next day.
Peel and core the apples and cut up roughly. Stew gently with the brown sugar and very little water until they have gone mushy. Stir in the lemon juice. Put the mixture into a china flan dish or a large sandwich cake tin about
© 1976 Josceline Dimbleby. All rights reserved.