Is it sweet (as in dead sweet) or a little sour?
Is the pastry sweetened?
Is it a shortcrust/buttery pastry, or plain, or flaky?
Are the apples in slices or chopped?
Is there some sort of liquid/syrup or is it relatively dry?
Does it have cinnamon and/or currants?
Is it deep or shallow?
Does it really feel like, well, you know?
Do you tend to eat it hot or cold?
Do you eat it by itself or with custard?
Is it better than a Mr Kipling Bramley Apple Pie?
That's enough for now. There may be follow up questions.
Apple tarts are different to PIE, as is Strudel.
Thanks for your posting, made me think as I live in Apple growing area, I should start again, after many years to cook again Apple Pie that I love & once I am happy with my cooking, nice little personal present to give around.
Will research my kitchen what to improvise to cook it in.
On the Green side, as oven needs to heated, to cook after I have cooked a main cours in the oven or before.