First make the pasty, put the flour
and almonds into a basin, then add the butter.
Cut into small pieces and rub into the
flour with your fingertips until the mixture resembles breadcrumbs.
Add the sifted icing sugar, mix
thoroughly and make a well in the centre.
Mix together the egg yolk and water
and pour into the well.
Mix to a rough dough in the basin with
a fork.
Turn on to a lightly floured surface
and knead gently until the dough is quite smooth.
Roll into a ball and chill for at
least 30 minutes before using.
Divide the pastry in half, roll out
the first half and use to line a greased 8inch shallow pie plate.
Fill the pie with the apples, lemon
juice and the sugar.
Moisten the edges, roll out the second
piece of pastry and lay on top, pressing down the edges with finger
and thumb.
Make a small slit in the middle to let
the air out, or prick lightly all over the top, and brush with a
little milk.
Bake in the centre of a preheated
oven, 400F Gas Mark 6, 20 minute, then reduce the oven temperature
to 325F, Gas Mark 3 and bake for a further 15-20 minutes.
