Andry Evripidou

Twice as nice

Apple Pie

100g icing sugar
200g vegetable shortening
110ml orange juice
350g plus 55g self-raising flour
Zest of one orange
800g cooked apples
1/2 tsp ground cloves
1/2 tsp ground cinnamon
2 tbsp apricot jam
Some brandy

l Preheat the oven to 180°C. Grease a 27cm tart tin. Use a mixer to whip the shortening with the sugar until creamy and light. With the mixer still running pour in the orange juice a little at a time. Sift the flour (350g) with the spices and fold into the mixture together with the orange zest. Remove 250g of pastry and then add the remaining 55g of sifted flour to the remaining pastry in the mixer bowl. Mix by hand to a soft ball.
l Roll pastry on a floured surface until it is 1cm thick. Cover base and sides of tin, discarding any left-over pastry. Spread the apple and dust with some ground cinnamon. Put the 250g of soft pastry in a piping bag with a star nozzle and pipe a lattice over the apples.
l Bake for about 30-40 minutes. Once cold, turn out onto a serving plate. In a small pan warm up the jam and the brandy, and brush over the lattice.

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