Apple Pie

Pastry Ingredients
1 cup plain flour
1 cup self-raising flour
1/2 teaspoon salt
6 tblsp butter
1 egg
60ml milk
2 tblsp castor sugar

Filling
6 cooking apples
1/2 cup sugar
120ml water
2 cloves

Peel, core and thinly slice the apples.
Place in a large saucepan with sugar, water and cloves.
Cook on low heat until apples are tender, then drain off any excess water.

Sift flours and salt into a bowl.
Rub butter into flour with fingertips until mixture resembles fine breadcrumbs.
Beat egg, sugar and milk together.
Make a well in the centre of dry ingredients and gradually add egg mixture, stirring with a knife to form a dry dough.
Turn on to a lightly floured board and knead lightly.
Cut into two pieces, one slightly larger than the other.
Roll out the larger piece to line a 23 cm pie plate.
Fill with cooked apples.
Moisten the edges of the pastry with water.
Roll out remaining pastry and cover the apples. Press edges together firmly.
Trim the edge and decorate with pastry scraps.
Make a hole in the centre and brush over with egg and milk.
Bake in a moderate to hot oven for 30 to 40 minutes or until golden brown.
Sprinkle the top with icing sugar.