1. For the pastry: Combine the flour, butter, and sugar in a food processor. Pulse until the mixture resembles rough breadcrumbs.
2. Add the egg and pulse until a rough dough starts to form around the blade of the processor. Add a little iced water and pulse again to bring it together; it should be soft but not sticky.
3. Turn out the dough from the processor and shape it into a disc. Wrap in clingfilm and chill for 30 minutes.
4. After chilling, preheat the oven to 180°C (160° fan)| 350F | gas 4.
5. Turn out the dough onto a lightly floured surface and roll out into a 1 cm | 0.5" thick round. Use it to line the base and sides of a 20 cm | 8" fluted pie dish. Cut away any excess, overhanging pastry and gather into a ball. Wrap in clingfilm and chill until needed.
6. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper and fill with baking beans. Blind-bake for 15-18 minutes until golden at the edges.
7. Remove from the oven and discard the paper and beans. Return to the oven to brown the base and sides for 3-4 minutes.
8. Remove from the oven and brush the base and inner sides of the pastry with some of the beaten egg yolk wash; reserve at least half for later. Return to the oven for 1-2 minutes to seal and then remove to a wire rack to cool.
9. For the filling: Combine the apples, water, sugar, and cinnamon in a large saucepan. Cook over a medium-low heat, covered, for 8-10 minutes until soft; stir from time to time.
10. Stir the cornflour and lemon juice into the softened apples. Set aside to cool for 10 minutes.
11. To assemble: After cooling, spoon the apple filling into the pastry. Roll out the reserved pastry ball to 0.5 cm | 0.25" thickness on a lightly floured surface.
12. Cut out strips of pastry, about the same length as the pie dish and of varying widths.
13. Drape the pastry strips over the pie in a lattice pattern, spaced apart, sealing them to the edges of the pastry; you can also braid some strips together for decorative effect.
14. Brush the top of the pastry strips with the remaining egg yolk wash before sprinkling the granulated sugar on top.
15. Bake for 20-25 minutes until golden-brown on top and at the edges. Remove to a wire rack to cool before serving.
16. To serve: Cut the pie into slices and serve with scoops of vanilla ice cream on the side.
1 hour 50 minutes
- 225 g | 1 1/2 cups plain flour, plus extra for dusting
- 120 g | 1/2 cup unsalted butter, cold and cubed
- 80 g | 1/3 cup caster sugar
- 1 large egg
- 1 - 2 tbsp ice-cold water, if needed
- 1 large egg yolk, beaten with 2 tbsp water
- 4 large Golden Delicious apples, cored, peeled, and diced
- 100 ml water
- 150 g | 2/3 cup caster sugar
- 3/4 tsp ground cinnamon
- 2 tbsp cornflour
- 2 tbsp lemon juice
- 2 tbsp granulated sugar
- Vanilla ice cream
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