Ingredients

Pastry

• 225g/8oz plain flour
• 1/2 Tsp Salt
• 50g/2oz Lard
• 50g/2oz Butter
• 25g/1oz Caster Sugar
• 30 ml Water

Filling

• 1oz Sugar
• 2 Tsp cinnamon
• 2lb Cooking apples
• 1oz Sultanas
• 30ml Water

Directions

Filling

Peel and core apples and chop them up into small bits.

Put in pan with water, sugar, sultanas and cinnamon, and cook half way.

Leave to stand on a side, why you get pastry ready for the pie.

Pastry

In a bowl sift the flour and salt together.

Cut up lard , butter into flour, and then rub in with your fingers.

Add to it the sugar then, add the water to form a stiff dough.

Put on a well floured work top and roll out the base for your pie.

Line pie tray with pastry and fill with apple filling.

Roll out pastry lid and cover pie.

Bake pie on 180c /350f/gas mark 4 til golden brown.

Ingredients

Pie Base

• 8oz Gingernut biscuits crushed well
• 3oz Butter
• Filling
• 405g Tin Condensed milk
• Grated zest And Juice Of 5 limes
• 284ml Carton Double Cream

Directions

Melt 3oz butter , and add the crushed ginger biscuits.

Put in a pie dish, and press it around dish well, to make a base for filling.

Put it in the fridge for around  30 minutes.

When base is ready wisk together milk, zest and double cream.

Mix this well with a mixer this may take some time to thicken.

When it is thick and creamy spoon over the base top and leave it in the fridge for 1 hour.

You may melt chocolate and drizzle over top and leave to chill agian.

This is lovely on a hot summers day or light after a big meal.