Sandy says his can be made the day before and heated up, or even eaten cold.
Pre heat the oven at 180c gas 6 grease a baking tray
To make the pastry: rub the margarine into the flour until it looks like bread crumbs add the sugar. Add the beaten egg and bring together using your fingers, if it’s too dry add a little milk, only a little you can always add a bit more.
When you have a soft ball. Roll out on a floured surface into a round about 8in across. (No need to be too exact) this pie/tart does not need to look perfect; I guarantee it will taste perfect.
Lift onto the greased try. Next peel and cut the apples and or pears into slices mix with the sugar and cinnamon then pile into the centre of the pastry circle.
Brushing the edges of the circle with milk bring up the pastry towards the centre of the fruit. The pastry will NOT cover the fruit it will look a bit like a volcano brush the exposed pastry with milk and sprinkle with the brown sugar. Dot the exposed fruit with the butter, bake for about 30- 40 minutes until golden brown and cuddly.
Serve with an obscene amount of custard.
200gms Self Raising Flour
Pinch of salt
1 egg and a little milk
4 large eating apples
25gms brown sugar
A little milk