Page 35 - Student Cook Book

6. On a floured surface, roll out the pastry into a round, it should be fairly thin, please see photo. Place the pastry into the pie dish, gently press down the pastry around the edge, then brush a little milk over the edge of the pastry.
7. Place the apple mixture into the dish, arranging it evenly.
8. Roll out the remaining pastry as above. Place the pastry over the apples. Again push
down gently around the edges. Then pick up the pie dish and hold it flat in the palm of your hand. Using a sharp small knife trim the excess pastry off so that the pastry is flush with the edge of the pie dish. You can use the excess pastry to make decorations for your tart.
9. You can now either pinch the edges together using your forefinger and thumb, or use a fork. I like the fork method, dip the fork into the milk and gently push the back of a fork along the edge of the pie all the way around.
10. Then using the fork pierce some holes in the pastry to let out the steam during cooking.
11. Brush the milk all over the pie and then bake in the oven, on the middle shelf, for about
30 minutes.
12. Place on a cooling tray to cool slightly. Serve warm with ice cream, cream or custard
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