Bedfordshire Apple Florentine Pie by Elaine, Leatherhead

Ingredients:

• 570ml (1 pint) Ale
• 225 g (8 oz) shortcrust pastry
• 4 large cooking apples
• 2 tbsp sugar
• 1 tbsp sugar
• Grated Lemon Peel
• Ground cloves, nutmeg, cinnamon to taste

Cooking Time:

30 min

Pre-heat oven to 190°C: 375°F: Gas 5.
Wash and core the apples.
Place the apples into a deep ovenproof dish and sprinkle with lemon peel and 2 tablespoons of sugar.
Roll out the plastry on a lightly floured surface, to about 1/4 inch thickness and cover the apples.
Bake for 30 minutes.
Remove from the oven.
Heat the ale gently with the spices and sugar.
Lift off the plastry lid and cut into as many pieces as required for servings.
pour the spiced ale over the apples and replace the pieces of plastry.
Serve hot.