Onion and Apple Pie

Main Course

8 ozs 225g wholemeal flour
2 onions, sliced
1 lb 450 gms cooking apples, peeled cored and sliced
1 tsp sage, chopped
pinch of mixed spice
salt and pepper to taste
1 oz 25g thinly sliced vegan margarine
Set oven at 400F, 200C, Gas Mark 6.
Roll out half the pastry to line a 7 ins 15 cms flan dish.
Blanch the onions and drain them. Put a layer of apples on the flan. Cover with the onions, seasoning, spice and sage. Cover with the remaining apple to fill the flan. Dot on slices of margarine.
Roll out the rest of the pastry to cover the flan, seal the edges and trim around. Use the remaining pastry to shape a leaf to decorate the top. With a fork or sharp knife make a hole in the top of the pastry to let the steam out.
Bake for 35 minutes.
Serve hot. Serves 4 people. Serve with a gravy and vegetables or a salad.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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