MUM’S CINNAMON APPLE PIE

Cinnamon is added to the crust, which because it’s cake-like, blends well with the delicate apples.

90g butter
1/2 cup caster sugar
1 small egg
1 cup SR
1 Tab cinnamon
1 kg apples, cooked with a little sugar and 2 cloves.

Stew the apples and hold them hot until needed.

Cream b&s, add egg, cinnamon and sifted flour. Divide mixture into halves. This mixture is difficult to roll out, so press the bottom layer of pastry into the dish.

Put hot, well-drained apples on top. Roll the remaining pastry on a piece of greaseproof paper and place it on the pie using the paper as a lifting help.

Bake at 200 degrees C for 20 mins. Dust with icing sugar and serve with whipped cream or ice-cream.