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Sieve flour, salt into a bowl. |
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Add the butter into the bowl. |
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Rub it together with flour until the mixture resembles bread crumbs. |
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Add the water slowly and form a soft dough. (Put it into fridge for a while, if you have time.) |
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Turn out onto a lightly floured worktop and knead lightly until smooth. Divide the pastry in two. Roll out one piece to the size of the tin, and then do the same with the second piece. |
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Peel and core the apples and slice thinly over the pastry, on the tin,
keeping in from the edges. Sprinkle with sugar and ground cinamon or cloves. Wet the edges with a little water. |
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Place the top pastry over the apples firm along the edges and trim any
extra pastry. Make some decorative slits on top for steam to escape. |
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Place in the centre of a preheated oven 400ºC, 200ºC, Gas mark6 for 35-40 minutes. |
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Leave to cool or serve hot with custard or fresh cream. |