500g plain flour

250g unsalted butter, straight from the fridge

A large pinch of sea salt

2 tablespoons caster sugar & extra tablespoon for the top

1 small glass of iced water

1 egg, beaten, to glaze

For the filling:

900g apples, peeled, cored and sliced – we use a mixture of Braeburn, Bramley and Cox’s

100g caster sugar

The juice of 1 lemon

½ teaspoon ground cinnamon

A good grating of nutmeg

1. First make your pastry: Measure out the flour into a large bowl. Cut the cold butter into small pieces and drop them into the flour. Coat them with flour, then start rubbing the flour and butter together with your fingertips, lifting it and gently working it until you have what looks like fine breadcrumbs.
2. Add the salt. Then the sugar. Mix well. Now add the iced water a teaspoon at a time, working everything together with your hands until the pastry just comes together. Don’t add too much water, or you’ll get a hard pastry. Roll it into 2 loose balls, cover with clingfilm and refrigerate for at least 30 minutes.
3. Heat the oven to 180C/ 350F gas mark 4 and grease a 23cm pie dish.
4. Put the sliced apples into a large bowl. Sprinkle over the sugar, lemon juice, cinnamon and nutmeg and mix well.
5. Take the pastry balls out of the fridge and roll them out; one at a time, into circles the size of your pie dish. Line the bottom of the dish with one circle. Tip in the filling, then cover with the other circle and crimp the bottom and top together.
6. Bake the pie in the oven for 20 minutes. Then remove it from the oven and brush the top with the beaten egg. Sprinkle over the extra caster sugar and bake for another 40 – 50 minutes, or until golden brown and cooked through. Serve with vanilla ice cream.