Traditional apple pie

Step 1: Put 8 oz plain flour in a large bowl and add 1 pinch salt, 1 tbsp powdered sugar and 4 oz cold margarine or butter.

Step 2: Rub together with your fingertips until it looks like breadcrumbs.

Step 3: Stir in 3 tbsp ice-cold water gradually and gently bring together into a soft dough. Don't knead for long, so the pastry stays flaky.

Step 4: Wrap in cling film and chill for 10–15 minutes.

Step 5: Put 5 large cooking apples, 1 tbsp lemon juice and ½ cup water in a saucepan and cook on a low heat until tender.

Step 6: Add 4 tbsp sugar, 1 tsp ground cinnamon, 2 tbsp sultanas and 3 tbsp walnuts or macadamia nuts and cook for 2 minutes. Take off the heat and cool.

Step 7: Heat the oven to 400°F (350°F fan). Divide the pastry into two parts, two-thirds and one-third.

Step 8: Roll out the larger piece on a lightly floured surface into a 25 cm round and line an ungreased 20 cm pie dish, covering the base and sides.

Step 9: Prick all over with a fork and bake for 12–15 minutes, until light brown. Leave to cool.

Step 10: Spread the apple filling in the pastry case.

Step 11: Roll out the leftover pastry into a 25 cm round and cut into 1 cm strips. Lay them over the pie in a criss-cross lattice.

Step 12: Brush the top with 1 tbsp butter and sprinkle with 1 tbsp brown sugar.

Step 13: Bake for 20–25 minutes, until the top is medium brown and lightly crisp.

Step 14: Serve warm with ice cream or hot thick custard (see the custard sauce recipe).

Step 15: Variation: use 400 g tinned pineapple instead of apples to make a pineapple pie.