1. Serves about 4

1. Place a shelf just above the centre of the oven, ready for your quiche and preheat the oven to Gas 5 or 190°c.

2. Grease your pie dish or plate.

3. Make your short crust pastry by:
* a. Sieve Flour into large mixing bowl
*b. Add into the mixing bowl the fat.
*c. Chop the fat with the knife into the flour so that it is broken down into smaller pieces.
*d. Rub in, using your finger tips, the fat into the flour until the mixture turns to breadcrumbs.
*e. Add cold water to the breadcrumb mixture, tablespoon by tablespoon. Start to mix the water into the mixture with the knife.
*f . Add enough water so the mixture can bind together.
*g . Once the mixture starts to form together use your hands to lightly push it all together into a ball.
*h. Place the ball onto a floured surface and lightly knead.
*i. Before you start to roll out the pastry cut it so that 1/3 is left over. Then start to roll out the 2/3 pastry into the size and thickness needed, making sure that the mixture has not stuck to the table by constantly moving the mixture

4. Once the pastry is the right size, roll it around your rolling pin and transfer to your pie dish, to line it.

5. Fill the dish with the apple filing.

6. Roll out the remaining 1/3 of the pastry making sure the pastry is large enough to cover the top of the pie dish.

7. Brush, using the pastry brush, water around the edge of the base. Lift the pastry on the rolling pin over the dish.

8. Seal, using a fork, around the edge of the dish, making sure that the two halves of the dish are sealed together. Make a small hole in the centre of the top, to allow air to escape.

9. Bake in the oven for around 30 minutes until firm to the touch and golden brown.