Brandied Apple Pie

Pastry:

120g butter
180g flour
1/2 teaspoon salt
iced water

Sift the flour and salt. Cut in the butter or process in a food processor until the mixture resembles

breadcrumbs then gradually add sufficient iced water, a little at a time, until the mix starts to stick together. Sprinkle with flour, roll out and line a 23cm pie dish. Chill until required.

Filling:

2 eggs
200g castor sugar
60g flour
1 teaspoon mixed spice
120g melted butter
2 tablespoons brandy
50g chopped walnuts
3 large apples
6 cloves

With an electric mixer, beat the eggs on high for two or three minutes. Gradually beat in the sugar. Fold in the sifted flour and mixed spice and add the melted butter, brandy and chopped nuts. Peel and core the apples and slice them onto the pie base. Throw on the cloves then spoon on the other mixture. Bake at 180C for 40 minutes and serve warm with cream or ice cream.