2.3kg of mixed cooking apples, peeled, cored, sliced, stewed & cooled
255g of plain flour
Pinch of salt
140g hard butter
6 tsp cold water
3 to 6 tbsp milk
1 tbsp heavy cream
1 large egg yolk
1 tsp ground cinnamon
110g brown sugar
Caster sugar to serve
1 Sieve the flour and salt into a bowl and fold in the butter until the mixture is course and fine, like breadcrumbs. Then add the cold water to the flour mixture and knead it in until the dough is firm and the colour even.
2 Preheat the oven to 220°C. Take the stewed cooking apples, mix in brown sugar and cinnamon to make the filling.
3 Divide the pastry in two and take one half and roll it out into a 12 inch circle. Add a few sprinkles of flour to keep the dough from sticking. Gently fold in half and place onto an 8-9 inch plate, lining up the fold with the centre of the pan. Gently unfold the pastry and press down to line the dish with the dough. Add the apple filling to the dough-lined pie pan. Trim any excess dough with a knife, leaving a 3/4 inch overhang.
4 Roll out a second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch the top and bottom of the dough together. Trim excess dough with a knife, leaving a 3/4 inch overhang. Fold the dough under itself so that the edge of the fold is flush with the edge of the pan. Flute the edges using thumb and forefinger. Beat the egg yolk with the milk and cream, brush onto the surface of the pie with a pastry brush. Prick the surface of the pastry lightly before placing the pie in the oven to let any excess steam out. Cook for 20-30 minutes.
5 Slide on to a serving plate, dust with caster sugar and serve.
Did you know?
Keep the excess dough and roll it out to cut out shapes and strips to twist and mould into decorative flourishes to finish the top of your pie.