To make the
pastry, sift the flour, salt and sugar into a bowl. Using a pastry
blender or two knives, cut the butter or margarine into the dry
ingredients as quickly as possible until the mixture resembles
breadcrumbs. Sprinkle the iced water over the flour mixture. Combine
with a fork until the dough holds together. If the dough is too crumbly,
add a little more water, 15ml at a time. Gather the dough into the a
ball and flatten into a round. Place in polythene bag and chill for at
least 20 minutes. Meanwhile, place the cider in a saucepan and boil
until only 175ml remains, then cool.
Roll out the
pastry between two sheets of greaseproof or non-stick baking paper to
3mm thickness. Use to line a 23cm pie dish. Trim around the edge,
leaving a 1cm overhang. Fold the overhang under to form the edge. Using
a fork, press the edge to the rim of the dish and press up from under
with your fingers at intervals to make a ruffle effect. Chill the pastry
case for at least 20 minutes. Preheat the oven to 350F, Gas 4. To make
the filling, place the butter, maple syrup, water and cider in a pan and
simmer gently for about 5-6 minutes. Remove the pan from the heat and
leave the mixture to cool slightly, then whisk in the beaten egg yolks.
Whisk the egg
whites in a large bowl, until they from stiff peaks. Add the cider
mixture and fold gently together until evenly blended. Pour the mixture
into the prepared pastry case. Dust with the grated nutmeg. Bake at pie
for 30-35 minutes, until the pastry is golden brown and the filling is
well set and golden. Serve warm.
