TWO CRUST APPLE PIE| LIGHT & YUMMY

Ingredients
Pastry:
250g plain flour
120g fat (butter or lard)
3-4 tbsp Iced water
1/4 tps Salt
Filling:
950g Apples
1 tbsp plain flour
2 tbsp Sugar
1/4 tsp Mixed spice
Honey (optional)
Cashew nuts (optional)
Preparation
Filling:
1. Peel and thinly slice the apples. Coring the apples is optional.
2. Add the flour, sugar and spice.
3. Toss the fruit evenly with the sugar and flour.
4. Add honey and crushed cashew nuts. Toss and mix evenly.
Pastry:
1. Sift the flour and salt into a bowl. Add the salt. Rub it in the floor with fingertips until mixture is crumb like.
2. Add the iced water and press the dough into a ball. Add water as needed to moisten the dough but not excessively. Try to use more of fingertips than palm when pressing the dough.
3. Wrap the ball of dough with cling film or baking paper and refrigerate for at least 30 minutes. This resting time will relax any elasticity developed during mixing.
4. Flour the surface and rolling pin after 30 minutes of refrigeration.
5. Cut the ball into two. With even pressure, start rolling out the dough, working from the center to the edge each time and easing pressure lightly as you reach the edge.
6. Lift up the dough and give it a quarter turn from time to time during rolling. Flour the surface at intervals as well. This will prevent the dough from sticking to the surface.
7. Continue rolling until the dough circle is a bit bigger than the tin. This depends on the style you intend to use for the edges.
8. Set the rolling pin on the dough, fold the outside of the dough over the pin and roll the pin over the dough to wrap the dough round it.
9. Hold the pin over the tin and gently unroll the dough so it drapes into the tin, centring it as much as possible. With your fingertips, lift and ease te dough into the tin, gently pressing over the bottom and up the side. Trim off excess dough over the rim( this depends on the edge to be made)
10. Different edge styles can be made ( forked edge, crimped edge, ruffled edge). All these are optional.
11. Add the apple filling into the base.
12. Roll out the other half as stated in the above steps. Roll it over the pie. Press edges together.
13. Trim edges of the lid and style edges as desired. Cut slits or a design in the center. These are steam vents during the baking. If you like, cut out decorative shapes from the dough trimmings.
14. Brush the top of pie with egg and milk for a glazed golden finish.
15. Bake in 180 degrees Celsius for about 40-45 minutes or until pasty is golden brown.
16. Afterwards, cool on rack. Serve and enjoy.