Ingredients
- 1 packet of ready-rolled shortcrust pastry
- 6 medium-sized apples, peeled, cored, and sliced into wedges
- 50g brown sugar
- 50g granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- a tiny pinch of ground clove
- Zest of 1 lemon
- 2 tablespoons cornflour
- 1 packet of ready-rolled shortcrust pastry
- 6 medium-sized apples, peeled, cored, and sliced into wedges
- 50g brown sugar
- 50g granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- a tiny pinch of ground clove
- Zest of 1 lemon
- 2 tablespoons cornflour
Preheat your oven to 180°C/350°F/gas 4.
Roll out the ready-rolled shortcrust pastry and line a pie dish with it. Trim any excess pastry hanging over the edges.
In a large bowl, combine the sliced apples, sugar, cinnamon, nutmeg, clove, lemon zest and cornflour. Toss everything together until the apples are evenly coated.
Pour the apple mixture into the prepared pie dish, spreading it out evenly.
If desired, you can create a lattice or cover the pie with another layer of pastry. Alternatively, you can simply place the remaining pastry on top and cut a few slits to allow steam to escape. You can freeze it at this stage so it can be baked another time!
Bake the pie in the preheated oven for about 40-45 minutes or until the crust is golden brown and the filling is bubbling.
Once baked, remove the pie from the oven and allow it to cool for at least 15 minutes before serving. This will help the filling set.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.