This was the one recipe that I remember from home the most, it hot from the oven and with sweet custard. My mother had a tin plate that was black from use but it didn't diminish the taste in any way!
400g Shortcrust Pastry or ready rolled pastry
2 Large Cooking Apples
3 tbsp Light Brown Sugar
Pinch of Cinnamon
2 tbsp Milk
Preheat the oven to 230ºC/450ºF/Gas Mark 8 and grease a 24cm round ovenproof plate.
Roll out one third of the pastry on a lightly floured surface and line the oven proof plate. Core, peel and thinly slice apples and layer onto the plate. Sprinkle with the sugar.
Roll out the remainder of the pastry, use a pastry brush to brush the bottom layer with milk and place the lid on top. Use your fingers to seal the two layers and trim.
Cut an X to let the seam out and brush all over with the remainder of the milk.
Place on an oven baking tray (to catch any escaping juices) and bake at 230ºC/450ºF/Gas Mark 8 for 10 minutes reduce the temp to 180ºC/350ºF/Gas Mark 4 and bake for further 25 minutes.
Serve with fresh whipped cream, custard or ice-cream.