Ingredients:
250g plain flour
125g butter
2 tbsp golden caster sugar
2-3 tbsp cold water
For the filling:
6 bramley apples
1 tsp ground cinnamon
1 tsp corn flour
1 lemon
1 beaten apple
2 tbsp caster sugar
Method:
First to make the pastry mix together the flour, sugar and butter until it forms a crumble type texture.
Add the cold water a little at a time and mix together until it comes together as a dough.
Transfer the mixture onto a clean work surface lightly floured and shape into a firm ball of dough.
Wrap the pastry in cling film and place in the fridge to rest for 30 minutes.
To make the filling:
Peel and remove the core from the apples.
Cut the apples into chunks and place in a bowl with the cinnamon, corn flour and lemon juice.
To line the pastry tin, remove the pastry from the fridge and place on a lightly floured work surface.
Cut 1 quarter of the pastry off and leave to one side for the lattice pattern, on the top of the pie.
Roll out the pastry to approximately 1/2cm.
Lay the pastry on top of the tin and carefully push into the corners being careful not to stretch the pastry, fold it into the corners and press it in.
Leave the pastry to rest for 5-10 minutes.
Pour the apple mixture into the pie and level out with a spoon.
Roll out the remaining pastry and cut into even strips.
Brush the edges of the pastry with beaten egg and lay the pastry strips in a crisscross pattern.
Brush the top of the pie and sprinkle with caster sugar.
Bake the pie in a preheated oven 170c for 40-45 minutes.
