Apple pie

This traditional apple pie uses a version of sweet, shortcrust pastry that isn’t too short.

1. Crack the egg and remove a teaspoon of the egg white. Set aside for brushing on the pastry base.
2. Lightly beat the remaining egg and set aside a small amount to glaze the top of the pie.
3. Add the remaining egg to the chilled water and mix.
4. To make the pastry in a food processor, blitz the dry ingredients until it looks like breadcrumbs. Keep the processor running and gradually add the egg/water, a tablespoon at a time, to form a dough. 
5. To make the pastry by hand, place the dry ingredients in a large bowl. Using your fingertips, rub in the fats until they completely disperse. Gradually add the egg/water, a tablespoon at time, until the dough comes together.  
6. Knead the dough lightly on a lightly floured surface.
7. Divide the dough into two and wrap in greaseproof paper or bees wax wrap. Refrigerate for at least 30 minutes. 
8. Whilst the pastry is chilling prepare the filling. 
9. Peel and core the apples then slice into even pieces and place in a microwavable bowl. Add the sugar and cinnamon and combine well. Place on a medium setting for 2 minutes until just soft (but not pureed). Set aside and allow cool.
10. Preheat the oven to 200C fan and place a baking tray onto the middle shelf to preheat.
11. Remove the pastry from the fridge. Lightly flour a work surface to roll out one half of the pastry until it’s at least 2 inches larger than the pie dish. 
12. Either fold the pastry into quarters or use your rolling pin as a support to transfer the pastry to the dish and line, pressing firmly.
13. Roll out the second half of the pastry until it is large enough to top your pie. Lay this gently on top of the pie base and chill for a few minutes.
14. Remove the pie dish from the fridge, set aside the top and brush the pastry base with the egg white. This will stop the apple juices making the pastry soggy. 
15. Spoon the apple filling into the dish and level out. Brush the edge of the pastry with water and cover the pie with the pastry top. Press the edges firmly together to seal. 
16. Using a sharp knife, trim the excess pastry (keep to one side), then crimp all around the edge. 
17. Use the tip of a knife to make three small steam holes in the centre of the pie. Glaze the top with the beaten egg. Roll the pastry trimmings and cut leaf shapes to decorate the top of the pie. Glaze these with egg too.
18. Place the pie in the fridge to chill for 5 minutes.
19. Take the pie from the fridge and scatter evenly with granulated sugar. Bake on the baking tray in the centre of the oven for 25-30 minutes. After 20 minutes check on the pie. If it is colouring too quickly, turn the oven down to 190C. Once the pie is golden brown in colour, remove from the oven and place on a cooling rack.
20. Allow the pie to cool before slicing.
21. Serve warm with ice cream, whipped cream or custard. 
22. The pie can be cooled completely and then placed in a freezer bag and frozen for up to three months. Defrost fully in the fridge overnight.