PIES aren't really PC these days. But who cares!

There's nothing more pleasing than hot, home-made apple pie with a dollop of ice-cream.

Bramleys are the ideal apple to use for this because they keep their "appley" flavour when cooked. And here's a recipe which certainly uses plenty of extra flavours for a delicious mouthful.

MOM'S APPLE PIE

Serves 6

Crust: 6 oz (220g) self-raising white flour

4 x oz (125g) butter or margarine

2oz (60g) sugar

Apple Filling: 24oz (700g) Bramley apples, peeled, cored and thinly sliced

4oz sugar

2 tablespoons all-purpose flour

Cloves, cinnamon and other spices as desired

Milk to glaze

Pre-heat the oven to Gas Mark 4, 140 deg C, with a baking tray in the oven.

Rub together all pastry ingredients until mixture is even in colour and texture. Add a tablespoon of cold water and gently knead the mixture into a dough.

Roll out more than half the dough and use to line a 8-inch greased baking tin. Prick holes in the bottom with a fork.

Stir in the sugar and spices to the prepared apples and pile them onto the pastry case. Roll out the rest of the dough and cover the pie with it.

Make two holes in the centre to let the steam escape. Sprinkle milk over the top to glaze. Bake in the oven on the hot baking tray for 45 minutes to one hour (until the pastry has browned).