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Apple pie - the Northern way

Short crust pastry to line and cover the chosen plate
2 lbs cooking apples
Sugar to taste
A small amount of water to just cover the base of the pan
Peel, quarter and core the apples. Slice thinly into cooking pan. Cook over a gentle heat, adding the sugar and stirring. When cooked to a pulp allow to cool.
Line the pie plate with a layer of pastry, trimming the edges with a sharp knife.

Place apple filling onto the pastry leaving a clear rim of paste around the edge.
Roll out the pie lid. Damp edges of under paste with water. Lift the pastry over the rolling pin and carefully cover the filling on the plate. Trim around the plate, then pinch edges of pastry between a finger and thumb to seal the edges and decorate.

Cut a cross in the middle of the pie to allow air to escape while baking. A little caster sugar may be sprinkled over before baking.
Bake in an oven 180C/350F/Gas mark 4 until the pastry is cooked.
Serve hot or cold.

By kind permission of cookery writer, Sybil Norcott 
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