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Old-Fashioned English Apple Pie

12 oz plain flour
pinch salt
3 oz hard margarine or butter
3 oz white vegetable fat
1 tablespoon caster sugar

1 1/2 lb Bramley apples; peeled cored and sliced
1/2 juice of lemon
3 oz sultanas
3 oz soft brown sugar
pinch cinnamon
pinch nutmeg
1 tablespoon flour
1 grated rind of orange
1 grated rind of lemon

Preheat oven to 400:F Sift flour into a bowl with salt, margarine
or butter and fat, and rub in until the mixture resembles fine
breadcrumbs. Stir in sugar. Mix pastry to a smooth dough with a
little cold water. Knead lightly, then roll two-thirds of the
pastry, and line a 1-1/2 pint pie dish Arrange a layer of
apples on the pastry base, sprinkling them with lemon juice. Mix
the sultanas with the rest of the ingredients, then put over the
apple in layers. Roll out the remaining pastry, brush the edges of
the pastry base with water, and cover the pie. Press the edges
together to seal, then trim and flute the edge. Make decorations
with pastry trimmings if wished, sticking them to the pie with
water. Cut a small hole in the middle. Bake in the preheated oven
for 10 minutes, then lower the oven to 375:F, and bake for a further
25-30 minutes, until the pastry is golden. Sprinkle with caster

Yield: serves 6-8


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