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serve.s 6 INGREDIENTS n275g plain flour, plus extra for dusting

2tbsp icing sugar

140g unsalted butter, chilled and diced

3-4 tbsp chilled water

2tbsp semolina

1 egg, beaten (to glaze)

2tsp caster sugar, to decorate FOR THE FILLING:

2 large cooking apples (about 700g), peeled, cored, sliced

4tbsp caster sugar

1 cinnamon stick

2 eating apples, peeled, cored and thinly sliced METHOD 1 Make the pastry. Combine the flour and icing sugar in a bowl. Add the butter and use your fingertips to rub it in until the mixture resembles fine breadcrumbs. Add the water a couple of teaspoons at a time, mixing between each addition, until you've added just enough to bring the pastry together. Gently knead the pastry into a ball, wrap in cling film and chill for 30 mins.

2 Make the filling. Place the cooking apple slices in a pan with the caster sugar, cinnamon stick and 3 tbsp water. Cook, stirring occasionally, over a medium heat, until the apple begins to fall, but still hold its shape. Transfer to a clean bowl, discarding the cinnamon, to cool.

3 Heat the oven to 200C/Gas 6. Remove the pastry from the fridge and divide it into 2 pieces, one third and two thirds. Place the larger piece on a floured worktop and roll out to 2-3mm thick. Use this to line the pie plate, then roll the smaller piece to form the lid.

4 Sprinkle semolina over the pastry base. Mix the eating apples into the filling and tip onto the pie base, spreading evenly but leaving a ring of pastry around the edge.

5 Brush the edges with the beaten egg, then cover with the lid. Crimp the edges using a fork, pressing down on the rim, then trim any excess. Use any trimmings to make decorations for the top.

6 Brush the top of the pie with more beaten egg, then sprinkle with the caster sugar. Make 3 small slits in the top to let the steam out.

7 Bake for 30-35 mins, until golden brown. Remove from the oven, rest for 15 mins, then serve.

book: The Great British Bake Off: Get Baking For Friends And Family is out now, published by Sphere, PS20. Images: Susanna Blavarg.

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Date:Sep 30, 2018
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