We made apple pie.
What more need I say?
100g of cold butter
250g self-raising flour
Some cold water
A reasonable quantity of apples, both cooking and dessert (mixed to taste)
100g caster and soft brown sugar (again, as you prefer, or just use one).
Ground nutmeg, cinnamon and cloves, a pinch each.
Some more butter.
Cut the butter into cubes, mix with the flour and rub together till it resembles breadcrumbs.
add one egg and enough cold water to make a dough.
Roll into two balls, one biggish one to make the pie-case, one smaller one to make the lid.
flatten them into discs and stick them in the fridge.
Go and play Scrabble for half an hour (this is not an optional step).
Peel, core* and chop the apples, making the pieces reasonably small but still big enough to get your teeth into.
Melt the extra butter in a pan, chuck in the apples and cook for ten to twenty minutes depending on how soft you want them.
Turn off the heat, beat the two remaining eggs and tip most of the beaten egg into the sugar.
Add the spices to the apples, then pour in the egg and sugar mixture.
Let this cool a little while you roll out the discs of pastry.
Line your pie-dish with the big disc, pour in the apples and set the smaller disc on top, sealing carefully around the edges.
Brush the last of the beaten egg over the lid and put it into the oven at 200 or whatever your normal pie-cooking temperature is.
Leave it for fifteen minutes, then turn down to 180 (or whatever your normal not-so-hot temperature is) for another half hour.
Take it out, let it cool a very little, slice, apply cream** and eat.
*Except I mostly just slice pieces off till I get too close to the core then eat the apple.
** Because it would be terrible if your pie got sunburned.