Norfolk Apple Pie

• 12oz shortcrust pastry
• 2lb cooking apples
• 1oz

Line a deep eight-inch pie plate with half the pastry. Peel, core and slice the apples and cook them without any water, adding the small knob of butter to prevent burning. When they are soft, stir in the sugar and beat them to a pulp. Pour half of this into the pastry case, spread the marmalade over, and sprinkle on the currants. Spread the remaining apple pulp on the top. Make a lid from the o