then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate.
Flip the pastry up over the rolling pin
then lift the pastry over the plate or tin. Press it into the tin
then trim the edge with a sharp knife. Chill the pastry while you make the filling.
Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.
For the crumble topping
sift the flour and salt into a large bowl
then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs.
Stir in the sugar and
if you like
a handful of oats. Chill the crumble topping in the fridge while you prepare the apples.
Peel the apples
cut in half
then into chunky slices
cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl.
Sift over the flour
cinnamon and nutmeg and mix well to coat. Tip in the sugar
reserving some for the topping
and add in the raisins or fruit
if using. Mix well.
Pile the apples into the pastry lined tin
scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes
or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream.
