Few pudding are as comforting and universally welcomed. Home-made shortcrust pastry will make a difference here, so try to make it yourself.
Prep Time 25 minutes plus chilling. Cooking time 50 minutes.
350g (12oz) sweet shortcuts pastry
4 tbsp plain flour, plus extra for dusting
Finely grated zest and juice of 1 unwaxed lemon
100g (3 1/2 oz) castor sugar
1 tsp ground mixed spice
1kg (2 1/4 Ib) Bramley apples, peeled and thinly sliced
2 tbsp soy milk, to glaze
1.Divide the dough into 2 pieces: one piece should be two-thirds of the dough, the other about one-third. On a lightly floured work surface, roll the larger piece into a 30cm (12in) circle and use it to line a 23cm (19in) deep pie plate, leaving any excess to overhang. Cover with cling film and chill. For at least 15 minutes. Roll out the remaining dough into a 25cm (10in) circle, place on a plate, cover, and refrigerate.
2.Meanwhile, preheat the oven to 200°C (400°F/Gas 6) with a baking tray inside. Mix the lemon zest and juice, toss with the apple slices.
3.Tip the filling into the pie plate. Lightly brush the pastry on the rim of the pie plate with water and place the smaller dough circle on top. Crimp the edges together and cut off the excess pastry. Carefully brush the top of the pastry with milk and cut a few slits with a sharp knife.
4.Put the pie on the hot baking tray in the oven. Reduce the oven temperature to 190°C (375°F/Gas 5) and bake for 50-55 minutes, or until the pastry is golden brown. Leave to stand for 5 minutes, then slice and serve hot. With your favourite vegan custard.