Classic Apple Pie with Cinnamon

Shopping list

• 300 g plain flour — for pastry

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• 150 g cold butter — cubed

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• 2 tbsp caster sugar — for pastry

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• 4 tbsp cold water

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• 900 g Bramley apples — peeled, cored and sliced

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• 100 g caster sugar — for filling

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• 2 tsp ground cinnamon

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• 1 tbsp lemon juice

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• 2 tsp cornflour

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• 1 piece egg — beaten, for glaze

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Step by step

1. 1

   Rub the butter into the flour and 2 tablespoons of sugar until it resembles breadcrumbs. Add cold water a tablespoon at a time until the dough comes together. Wrap in cling film and chill for 30 minutes.

2. 2

   Preheat the oven to 200°C (180°C fan). In a large bowl, toss the apple slices with 100g sugar, cinnamon, lemon juice and cornflour.

3. 3

   Roll out two-thirds of the pastry on a floured surface and use it to line a 23cm pie dish, leaving an overhang.

4. 4

   Spoon the apple filling into the pastry case, mounding it slightly in the centre.

5. 5

   Roll out the remaining pastry to form a lid. Brush the rim of the base with beaten egg, then place the lid on top. Trim and crimp the edges to seal.

6. 6

   Cut a small cross in the centre to allow steam to escape. Brush the top with beaten egg and sprinkle with a little extra sugar if desired.

7. 7

   Bake for 45– 50 minutes until the pastry is golden and the filling is bubbling through the steam vents. Cool for at least 20 minutes before slicing.