| cooked pastry base |
|
Sprinkle pastry shell with flour. Top with filling. Roll pastry top 5mm thick, and cover. Cut a hole in the middle. Sprinkle with sugar. Bake 35–45 minutes or until golden. |
| uncooked pastry top |
|
| 1 tablespoon flour |
|
| 1 tablespoon sugar |
|
| filling |
| 4 bramley apples |
peel and core |
peel and core |
Just cover with cold water, bring to boil, simmer 15 minutes |
cool; keep 50ml and drink the rest |
combine |
| cut flesh into chunks |
cook uncovered, stirring occasionally, 30 minutes or until fluffy and fairly dry |
| 1 tablespoon butter |
|
| 3 cox apples |
peel and core, cut into chunks |
| nutmeg |
|
| cloves |
|
| sugar |
|
|