Fruit Pie with Creme Anglaise

For the pastry: sift the flour into a mixing bowl and rub in the margarine until the mixture resembles breadcrumbs. Stir in the sugar. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23 cm|9" pie tin or dish.

Roll out half the dough on a floured surface and line the pie dish.

For the filling: mix together the sugar, apples and lemon juice. Arrange in the pastry case.

Roll out the remaining pastry on a floured surface to fit the tin. Brush the edges of the pastry rim with a little water.

Place on top of the filling and seal the edges well. Make a small hole in the top to allow steam to escape. Brush with water and sprinkle lightly with sugar.