1 packet of shortcrust pastry
4 medium Mill Orchard Apples
1/3 cup sugar
3 Tablespoons Mill Orchard Apple with Orange juice
or lemon juice

Roll out pastry to line a 20cm round pie dish, reserving enough dough to make pastry lattice on top. Refrigerate for at least 30 minutes. Peel and grate the Mill Orchard Apples and place into a bowl, drizzle with the Mill Orchard Apple with Orange Juice. Leave for 5 minutes and then squeeze out most of the juice. Spread a layer over the pastry and then sprinkle with the sugar. Place the rest of the grated apple over the sugar. Roll some of the remaining dough into 6 long sausage shapes. Place in a lattice pattern over the top. Fold the top of the pastry over the top of the edge of the pie. Bake at 180oC for approximately 45 minutes or until golden brown. Serve warm. Sprinkle with icing sugar to serve. Delicious!