Apple Pie

I’ve been searching for donkey’s years for a recipe which would remind me of the apple pie my mum used to make for us when we were young, and this is probably about the nearest I’ll get (although I’ve marked the cinnamon as optional*, as I know she never used it herself and, personally, I prefer it without). Myself, I used a 30cm diameter pyrex pie dish which was 3.5cms deep, for which I used 5 cooking apples instead of 2 or 3. Don’t forget to add more caster sugar if you use more apples!!

Sweet shortcrust pastry made with 500g flour (sufficient for a 23cm or 9 inch 2-crust pie)
2-3 large cooking apples (manzanas Reineta), peeled and chopped or sliced
225g (1 cup / 4oz) caster sugar (azúcar fino)
1/2 tsp salt
1tsp cinnamon* (optional), [canela molida]
1/2 tsp freshly grated nutmeg (nuez moscada rallada)
30g (1.5 tbsps / 1oz) butter

Make the sweet shortcrust pastry following the above link.
Pre-heat the oven to 220ºC.
Roll out a little over half of the pastry dough and line a greased 23cm (9 inch) pie plate.
Place the apples and other dry ingredients in a freezer bag and shake until all the apples are coated.
Pour into the pie dish and dot the apples with butter.
Roll out the rest of the pastry, drape over the pie, crimp the edges and cut vents in the top.
Use any leftover pastry to decorate with leaf shapes.
I tend to cover my pies with tinfoil and only remove it during the last 5-10mins of baking to avoid the pastry burning.
Bake for 10 minutes, then reduce the heat to 180ºC and bake for a further 30-40 minutes until the pastry is golden brown.
When I was young, we always ate these pies whilst still warm accompanied by cold pouring cream (which I think makes all the difference).