Mix the lemon or orange rind together with the sugar, cloves and flour.
Peel and core the apples and then cut into thick slices.
Place a third of the apple slices in the base of a 1.2 litre deep pie dish and sprinkle with half the sugar mixture. Cover with half the remaining apples and sugar then arrange the rest of the apples on top.
Pour the orange juice over.
Cut the butter into small pieces and dot over the apples.
Roll the pasty out to an oblong on a lightly floured surface about 4cm larger than the pie dish. Cut out a 1.25cm strip. Dampen edges of pie dish with a little water then place the thin strip on the pie dish edge. Dampen the pastry edge then place the rest of the pastry in position. Press the edges firmly together using a fork. If liked, any pastry trimming can be used to decorate the top.
Brush pastry with a little water and sprinkle with the caster sugar.
Bake in a preheated oven for 15 minutes then reduce oven temperature to 180 degrees C and continue to cook for 30 minutes or until the pastry is golden brown.
If you like, you can sprinkle the pie with a little more sugar after baking.
It was easy. I like cooking the apples with the pie rather than beforehand. I split this up into two dishes and I think I could have used one more apple cos they reduce in size during cooking. - 07 Oct 2009