25cm/10” tin plate or pie dish, pastry blender and 2 x mixing bowls

Pastry
100g FREEE Plain White Flour
1 tsp icing sugar
¼ tsp FREEE Xanthan Gum
50g butter
1-2 tbsp tepid water
butter, for plate and dish

Apple Pie
500g apples
2 tbsp water
50g granulated sugar
3 cloves (optional)
1 tbsp demerara sugar

180°C, Fan 160°C, 350°F, Gas 4

Sweet Pastry

1. Rub a little butter around the rim of a 25cm/10” tin plate or pie dish and pre-heat the oven.
2. Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
3. Cut the butter into small cubes and add them to the bowl.
4. Using a fork or pastry blender, work them together until the mixture resembles breadcrumbs.
5. Add the egg and stir, adding enough of the water to bring the pastry easily together into a soft, slightly sticky dough.
6. Cover the dough and leave it to rest for 15 minutes. 

Apple Pie

1. Peel, core and slice the apples onto the dish, forming them into a dome shape.
2. Add two spoons of water, sprinkle over the granulated sugar and press the cloves, if used, into the apple dome.
3. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
4. Roll the pastry into a circle a little larger than the plate and carefully lift the pastry onto the plate or dish, or simply press the pastry into the dish using your fingers.
5. Cut away any pastry that hangs over the edge of the dish. 
6. Gather the off-cuts into a ball, roll them out and cut some decorative leaf shapes. Moisten the base of each and lay it on the pastry.
7. Make a hole in the top and some cuts in the pastry to allow steam to escape during cooking.  Sprinkle with demerara sugar
8. Bake for 40-45 minutes.