Marriage's Organic Plain Flour - 450g Bag

Fruit PiePreparation Time30 minutes plus30 minutes chillingBaking Time30 minutesServes 6-8Ingredients450g Organic Plain White FlourA good pinch of salt120g caster sugar250g unsalted butter chilled and dicedAbout 6 teaspoon chilled water1kg Bramley apples, pre-cooked (or filling of your choice)A deep pie dishMethod1. Sift the flour, salt and sugar into a mixing bowl.2. Add the diced butter and rub into the flour using your fingertips until the mixture looks like fine crumbs.3. Using a round-bladed knife, bind the mixture together with just enough cold water to make a soft but not sticky dough.4. Wrap and chill for 30 minutes. Alternatively, freeze the pastry to use later.5. Heat the oven to 180°C fan/200°C/400 °F/Gas 6.6. Pile the cooked fruit into the dish, mounding it well in the centre to support the pastry.7. Roll out the pastry on a floured work surface to an oval about 7cm larger all around than the dish.8. Cut off a strip of pastry about 1 cm wide and long enough to fit around the rim of the dish. Dampen the rim of the dish and press the pastry strip on to it.9. Dampen the pastry rim. Roll the pastry around the rolling pin and lift it over the dish, then gently lay the dough over the dish so it completely covers the pie. Press the dough on the pastry rim to seal the lid to the dish.10. Trim off the excess dough - decorations can be made with leftover pastry. The sides of the crust can be 'knocked up' using the back of a small knife held horizontally to make small cuts into the side of the crust. The edge can also be pinched or fluted with your fingers. Stick any decorations to the top of the pastry with water and cut a couple of small steam holes.11. Bake for about 30 minutes or until the pastry is golden. Sprinkle with a little caster sugar and serve warm or at room temperatureRecipe TipFlavour the apples with cinnamon and dark muscovado sugar, or add raisins or another fruit: blackberries, blueberries or raspberries.