1. I used a bag of fresh apples that I froze during the summer or use a 2lb tin of unsweetened apples.
2. Cream butter and sugar well together.
3. Add the oil, then blend well.
4. Sift the flour, baking powder, and salt together.
5. Beat the egg. Add the egg, alternatively with the flour mixture to the butter and sugar blend.
6. Divide into 3/4 and 1/4 round balls.
7. Press the 1/4 portion into a Pyrex dish, and spread in the filling of cooked apples.
8. Grate 3/4 portion over the apples.
9. Bake 35/40 minutes in a moderate oven (350F / 180C).
10. Sprinkle with 1 tablespoon of castor sugar (if you can find it, but not on our shelves this year). I will use regular sugar on top of the pie.

For the syrup

1. In a large saucepan, mix sugar, cornstarch, cinnamon, and nutmeg.
2. Add salt and water and mix well.
3. Bring to a boil and cook until thick and bubbly.
4. Remove from heat and add lemon juice.
5. Sterilize canning jars, lids, and rings by boiling them in a large pot of water.
6. Peel, core, and slice apples.
7. Pack the sliced apples into hot canning jars, leaving a ½-inch space at the top.
8. Fill jars with hot syrup, and gently remove any air bubbles with a knife. (Only use a plastic knife as the metal will crack your jars.)
9. Put lids on and process in a water bath canner for 20 minutes.
10. If your apples need thickening for the pie, mix a paste of cornflour and water and pour into the jar and boil it up in a pot until the syrup thickens.