Apple pie

Please note - this is not an authentic Apple pie!

Ingredients
Pastry:
    plain flour
    butter
   water
Filling:
   4 or 5 apples
    sugar
    butter
   water
   spice (optional)

Equipment

mixing bowl
rolling pin
apple peeler
saucepan
oven dish / baking tray
plate

oven:
time in oven: about an hour

preparation time:
making dough
peel and chop apple
make caramel and cook apple

Put on the oven.
Make the short crust pastry (or buy some!). the butter into the plain flour. Add enough water to make a soft, but not wet, dough.
Roll out the dough one last time, into the shape and size of your dish/baking tray (height about a quarter of an inch).
Measure out the butter and sugar for the caramel and put in saucepan. Add a little water, to dissolve the sugar. Put to heat on low.
Peel and slice apples (not too thin). Put in the cooking caramel as you prepare them. You can add a little spice if you want, such as cinnamon. Leave the apples to cook until the mixture goes a bit brown (caramelises). The water is there to stop the butter and sugar burning before you add the apple. Once the juices start flowing from the cooking apples, you can probably turn up the heat.
Put the cooked apple and all juices into the oven dish/baking tray. Put the pastry on top. Put in the oven, and cook.

This is an English apple pie, so there is a crust on the top only.
When cooking this, I found that the apple juice and caramel leaked onto the top of the pastry and was drowning it. So I poured this off and carried on cooking, and it seemed to work. I poured this liquid back onto the portions when serving it. It might be better to let the cooked apple cool down before putting the raw pastry on.