Spicy Apple Pie
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Place apples in a bowl and stir with lemon juice to prevent them discolouring. Mix in the sugar, flour, Cinnamon, Nutmeg, orange zest and juice.
Roll out two thirds of the pastry to a thickness of 0.5cm (¼’’). Line a greased 25.5cm (10’’) pie plate. (If the pie is to be frozen, brush the pastry with egg white). Place the apple mixture in the middle of the pastry, leaving 1cm (½’’) of pastry clear around the edge. Roll out the remaining pastry to form the lid. Dampen the edges of the pie with water. Place the pastry lid over the apples. Trim off any excess pastry. Seal the edges and crimp them as desired.
Cut any leftover scraps of pastry into leaves and shapes to decorate the top of the pie. Brush the pie with milk and sprinkle it with caster sugar. Place the pie on a baking sheet and cook in the oven for 30-45 minutes. If the pastry browns too quickly, cover it with foil. Serve the pie warm with whipped cream. It may be frozen, cooked or uncooked for up to 3 months.