1. Roll pastry thinly and line a 20 cm (8 inch) pie plate.
2. Roll out trimmings and cut into 1 cm (1/2 inch) strips.
3. Peel and core apples and slice thinly.
4. Mix with spices, sugar and flour and place in uncooked pastry case.
5. Drizzle butter over top of apples.
6. Place pastry strips over top in a lattice, twisting strips if desired.
7. Press ends of strips into inner edge of crust.
8. Glaze with milk or egg and bake in a hot oven 200-230°C (400-450°F) for 15 minutes, reduce to moderate 180-190°C (350-375°F) and cook for further 35 to 40 minutes until cooked.
9. Cover pie with a piece of foil if top browns too quickly.
10. When cooked, sprinkle with caster sugar and serve warm or cold with whipped cream or ice cream.
Rich Short Crust Pastry Case
2 cups plain flour
125 g (4 oz) butter
1 tablespoon caster sugar
1 egg yolk
2 teaspoons lemon juice 2 tablespoons cold water
1. Sift flour and salt into a mixing bowl.
2. Add butter and rub lightly into flour with the fingertips.
3. When mixture resembles fine breadcrumbs, stir in sugar and make a well in the centre.
4. Add egg yolk, lemon juice and enough cold water to mix to a slightly crumbly stiff dough.
5. Knead lightly, cover with clear plastic and chill for at least an hour before using.
To make a cooked pastry case:
1. Roll out pastry on a lightly floured board and line a 20 or 23 cm (8 or 9 inch) flan ring or pie plate.
2. Trim edges and prick base with a fork.
3. Line inside with a circle of greased greaseproof paper and fill with dried beans or peas.
4. Bake in the middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes.
5. Remove paper and beans. Return to oven for a further 10 minutes or until golden brown