Dutch apple pie

6 apples (granny smith work well)
50 gm butter
4 tbsp brown sugar
1 tsp cinnamon
Store bought pastry (traditionalists use sweet short but flaky puff is just as yummy!)

If you are using sweet short pastry, butter a pie dish and line with the pastry. Prick holes in the base with a fork or fill with ceramic beans and blind bake for about 15 minutes. If using flaky puff pastry, simply butter the pie dish and line with pastry. Set aside another sheet of pastry for the pie top.

Peel and dice the apples. (Place in a bowl of water until you are ready to use them to prevent browning.) Melt the butter and sugar in a large/deep pan. Once the butter mixture has caramelized a little, add the apples, cinnamon. (You can also add a little lemon zest as an optional extra.) Cook for approximately five minutes, or until the apples are softened but still have a little bite to them.

Fill the pie dish and cover with a pastry top. Bake at 190 degree Celsius for 35 - 45 minutes or until the pastry is golden.