2 pounds tart apples, peeled, cored and sliced 1/3 inch thick

2 tsp lemon juice

126g granulated white sugar (2/3 vup)

1 tsp ground cinnamon

1/4 tsp each ground cardamom and grated nutmeg

dash ground cloves

pinch salt

125g softened butter (1/2 cup)

100g soft light brown sugar (1/2 cup, packed)

140g plain flour (1 cup)

1 unbaked 9 inch pie shell

icing sugar to dust (optional)

 

Put the apples into a bowl and toss together with the sugar, spices, salt and lemon juice.  Set aside.

Cream the softened butter together with the brown sugar.  Add the flour and rub it in with your finger tips until you get a crumbly mixture with bits the size of small peas.

Take your pastry lined pie dish and  turn the apples into it.  Sprinkle the crumbs evenly over the apples.  Place in the refrigerator to chill for 15 minutes to set the crumbs.

While the pie is chilling preheat the oven to 225*C/425*F gas mark 7, and place a large baking sheet in the oven to heat.  (I like mine with foil for easier clean up.)

Place the chilled pie on top of the heated baking sheet and bake for 30 to 40 minutes, until the apples are tender and the crumbs are golden brown.  Serve warm or at room temperature.  Dust generously with icing sugar before serving if desired.