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A second entry to Waiter There’s Something In My… Pie, as hosted by Jeanne at Cooksister. Like yesterday’s Game Pie the pastry uses lard.

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.

Apple Pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Apple Pie


  • 6oz Plain flour
  • 2oz butter
  • 2oz lard
  • 1oz caster sugar
  • pinch of salt
  • a little water
  • cooking apples
  • grated lemon rind
  • caster suagr to taste


  1. 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.
  2. For the pastry
  3. 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.
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  1. Jeanne says:

    I adore apple pie – and this looks like a yummy, yummy specimen. You make the whole thing, pastry included, sound sooooo easy! The photos are fab too – especially the bottom one. Very impressive over-achieving SECOND entry for WTSIM! ;-)

  2. Andrew says:

    certainly was yummy – and I am immensely proud that I made the pastry! As for the bottom photo you wouldn’t believe how long it took for the clotted cream to ‘drip’!


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