Double-crust Bramley apple pie

Sharp apples cooked just until soft under a crisp, sugary shortcrust lid. A proper family pie for Sunday, best with custard, cream or ice cream.

Ingredients

• 350 g Plain flour
• 200 g Butter, cold, cubed
• 25 g Caster sugar
• 1 g Salt, a pinch
• 6 Apples, Bramley cooking apples, peeled, cored and thickly sliced
• 100 g Caster sugar
• 2 g Ground cinnamon
• 10 g Cornflour
• 0.5 Lemons, juice only
• 1 Eggs, beaten, to glaze
• 10 g Caster sugar, for the top
• 500 ml Custard, warmed

Method

1. Rub the butter into the flour, sugar and salt until it looks like breadcrumbs, then add 4–5 tbsp cold water and bring together into a dough. Split into two-thirds and one-third, flatten into discs, wrap and chill.
2. Toss the apple slices with the sugar, cinnamon, cornflour and lemon juice.
3. Heat the oven to 200°C (180°C fan) with a baking tray inside. Roll out the larger piece of pastry and line a 23cm pie dish, leaving the edge overhanging. Pile in the apples, mounded in the middle.
4. Roll out the rest of the pastry, brush the rim with egg, lay over the lid and press the edges together. Trim, crimp, cut a steam hole, brush with egg and sprinkle with sugar.
5. Bake on the hot tray until the pastry is deep golden and the juices bubble through the hole.
6. Rest for 15 minutes so the juices thicken, then slice and serve with custard.