6. When formed allow the pies to rest for 20 - 30 minutes, bake in an oven pre-set at 200-205°C, until light and golden brown, using a small sharp knife by inserting it into the hole in the centre of the pie to check that the fruit is cooked.
7. Serve with an underliner on a doily and pie frill, with Sauce Anglaise. When using apples early in the season Sept-Dec the cooking apple is sharp and will require more sugar, as apples age the natural sugars develop producing a less sharp taste.
