Pastry
8 oz. short crust pastry
Filling
23½ oz. cooking apples
2½ oz. brown sugar
1/2 cup currants
3 Tblsp water
Method: Peel and core the apples and cut them into chunks. Place a pie funnel in the center of a pie dish. Arrange half of the apples in the dish and sprinkle the sugar over them.
Add the remaining fruits with a 3 tablespoons of water. Cover the pie dish with a rolled out pastry, decorate it and brush the top with milk. Dust with castor sugar. Make a slit in the center of the pastry lid and allow to the steam to escape. Set the pie on a baking tray and bake in the center of oven preheated oven to 400°F for 30 to 40 minutes.
Cooking Tip! For a variation the water may be replaced by orange juice and the grated rind of half an orange. Serves 6