Christmas Apple Pie

For best results use a metal pie plate.

• 100 gr butter
• 200 gr flour
• pinch of salt
• 1 tbsp granulated sugar
  
• 3 tbsp mincemeat
• 2 apples
• 2 tbsp sugar
  
• zest of lemon
• cinnamon

For the pie base:
place the butter and flour in a bowl. Break down the butter with the tips of your fingers until the mix resembles fine crumbs. Add a pinch of salt and the sugar. Bring the pastry together making a ball, cover in cling film and reserve for 30 minutes.

Preheat the oven to 180ºC.
Roll half of the pastry out on a floured surface, to a circle large enough to cover a 20 cm greased pie plate.
Peel and core the apples, chop them roughly and mix in a bowl with the sugar, cinnamon, lemon zest and mincemeat. Pour the apple mix over the pastry base.

Roll the second half of the pastry and use to cover the fruit. Cut any surplus pastry and close the pie by crimping the sides.

Bake for 40 minutes until golden and some of the juices start to come out of the pie.

Serve warm or cold with cream or brandy butter.