Rather than encasing the whole in pastry I went for a simple lid. About 6 bramley apples were used in the dish. An old recipe I found advocated the use of rose petals as a topping before the lid. With roses not being in season, and highly expensive due to Valentines Day, I decided to replace them with a big spoonful or two of quince jelly, placed in the centre.
The recipe is simplicity itself. Apples are cored and thickly sliced, stewed with a little water for a while, before being piled into the dish. A couple of cloves, a little grated lemon rind, caster sugar to taste (about 2 dessert spoonfuls) were scattered over before topping with the pastry. Baked for about 30 minutes and served with clotted cream.
For the pastry
Rub the butter and lard into the flour. Add the salt and sugar and a tiny amount of water until it all comes together. Roll out and top the apple mix. I think I used 4oz of butter in addition to the lard, which made the pastry impossible to roll out without sticking - which is my excuse for having such a bubbly looking top to the pie! Tasted mighty fine though.