I've always loved apple pie, prefereably the really tart kind to lurk under sweet custard. My nan usually made it on a blue & white enemal pie plate (just like this) I'm very happy to have one of my own, but due to a packed table I had to use a bigger dish.
Now I never realised that the filling needed a recipe, its just apple & sugar, maybe some spice if you are being fancy, chuck it on a low light & wait till its done. then stuff that on your pastry lined plate and bung a pastry lid on top.
What I needed was a good sweet pastry recipe, Jamie Oliver came up with the goods first so away I went (I made it in a mixing bowl, other wise flour seems to go everywhere). Both him & Heston Blumenthal advocate rolling the pastry out between 2 sheets of greaseproof paper, that's good enough for me (and less flour to go all over). I made the classic mistake of not making the lid quite large enough, so there was an ugly patch .
(*) Yes I'm perfectly aware that this isn't proper custard, thank you, however proper custard isn't pyrophyrric or none newtonian. It's not just a kitchen it's a place for SCIENCE