Everyone needs a good old fashioned apple pie recipe and this one is just that.  It has a crisp pastry case filled with spiced, juicy apples.

Serves 8

Ingredients

Pastry

300g flour

¼ tsp salt

150g butter, unsalted, cold, cubed

Cold water

Filling

5 large apples, cox's orange or granny smith

1 lemon, juiced

1 Tbsp cornflour

1 tsp ground cinnamon or mixed spice

8 Tbsp demerara sugar

Glaze

1 egg white

1 tsp water

Sugar for top

Method

To make the pastry; Sift the flour and salt together in a large bowl.

Add the cold, cubed butter and rub in with your fingers until it resembles breadcrumbs.

Add tablespoon by tablespoon of cold water until the dough comes together and forms a ball.

Turn out onto your bench and bring it together to form a ball. Cover and chill in the fridge for 30 minutes.

Preheat the oven 200C

Lightly grease a pie dish with a little butter 22cm (approx). 

Prepare the filling; peel and core all the apples and slice thinly into a bowl. 

Add the lemon juice, cornflour, spice and sugar.  Mix to combine. Set aside.

To assemble the pie; divide the pastry.  You want one larger piece for the base and the smaller for the top. 

Begin by rolling the larger ball into a round that will be big enough to go up the sides of your pie dish.  

Line the pie dish and the sides, keeping any over-hanging pieces.

Add the apples to the pie.

Roll out the remaining dough, cut 12x1.5 cm strips. Lay 6 strips on top of the pie and then weave in the remaining 6 strips the other direction. 

Seal the edges of the strips and tidy up the edges of the pie.

Make the glaze by mixing the egg white with the water.  Brush over the top of the pastry. Sprinkle with the sugar and bake in a preheated oven for 40-45 minutes.

Cool for 10 minutes before eating.