This recipe makes a deep filled, sweet pastry apple pie with a hint of sweetness and spice.
For the pastry
225g butter, at room temperature
50g caster sugar, plus a little extra to sprinkle on top
350g plain flour
For the filling
1kg cooking apples (such as Bramley, or Granny Smith would also work)
140g caster sugar
1/2 tsp of cinnamon
3 tbsp plain flour
Make the pastry. Beat the sugar and butter together in a large bowl until just mixed. Add an egg and then just the yolk from the second egg, reserving the white for glazing later. Beat together for about a minute - it will look like scrambled egg, but don't worry! Add the flour in two or three batches, working it in with a wooden spoon, then finishing by gathering it together gently with your hands. Wrap in cling film (saran wrap) and chill for at least 30 minutes.
Peel, core and slice the apples, placing them in a bowl of cold water to prevent them browning. Once all the apples are prepared, drain the apples and remove the excess moisture by placing on paper towel or clean tea towels and patting with another layer of towel.
After the pastry has chilled, preheat the oven to 190°C/fan 170°C/gas 5/375°F. Cut off a third of the pastry and keep it wrapped while you roll out the rest. Line the pie dish, which should be 20-22cm round and 4cm deep, although a flan dish would also work, depending on how deep you want your apple pie to be.
Tip the apples into a bowl, and toss them in the flour, sugar and cinnamon. Add to the pie dish.
Either roll out the remaining pastry and lay on top, making 4-5 small slits (to allow steam to escape) for a solid pastry lid, or make a lattice. I used a pizza cutter to cut my strips, then wove them into the lattice design on a piece of parchment paper. Then I took a deep breath and flipped it onto my pie. I had a little rearranging to do, but it wasn't too bad! You could probably just arrange them directly on the pie, but where's the fun in that?
Brush the pastry lid with the egg white, and sprinkle on the sugar. A little tip for sprinkling sugar (or anything else), is to do it from high up, not close to the surface - you will get a much more even spread.
You can freeze it at this stage, or just go ahead and put it in the oven for 40-45 minutes.
Allow the pie to cool for 10 minutes at least, which will help the apple from oozing out when you serve it. The only thing remaining is decide whether to eat it with cream, custard or ice cream, then enjoy... every... last... bite.
Find more images from this photoshoot at Shutterstock.