Spiced Apple pie

Ingredients for sweet pastry

315g plain flour

170g butter

1 tsp salt

90g Iced cold water

Ingredients for apple filling

1kg apples, peeled, cored, and quartered

150g caster sugar

Juice of 1/2 large lemon

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

Ingredients for topping

1 tablespoon of cinnamon sugar

1 egg beaten

Method for the pastry

Preheat the oven to 180 degrees and grease a 9 inch tart shell

In a bowl place flour, salt and using your fingertips, rub the plain flour and butter together until a coarse crumb is formed.

Once the mix has a sandy texture and only small chunks of butter remain. Add your Iced cold water and mix.

It should resemble a sticky slightly wet dough.

If its too dry, add a bit more water.

Once combined wrap the dough in clingfilm and leave in the fridge.

Method for the filling

Peel, core, and quarter your apples and place in a bowl, add your spices, flour, lemon juice and sugar and combine until apples are coated.

Assemble

Remove dough from the fridge and cut in half.

On a floured surface roll out the pastry to slightly bigger than the size of the tart shell.

Place your dough over the tart shell making sure the dough reaches all the edges. Trim extra if necessary.

Put your apple filling on top, carefully making sure you don’t tear the dough.

Take the remaining half of the dough and roll out.

You can just cover the entire pie with a sheet of the dough and trim the edges, making a few small incisions to make a vent.

Or you can create a lattice shape, roll out the dough into the size of the tart tin and cut into 12 strips. First put 6 strips down leaving the other 6 to one side. Fold back every other strip on the pie. Then place one long strip of dough perpendicular to the parallel strips as shown.

Repeat this process until all of the pastry has been used.

Trim the edges of the pie and then crimp the sides.

Beat 1 egg and brush onto the pastry, topping off with your cinnamon sugar

Bake at 180 for 30 minutes, then reduce the heat to 160 for another 20-30 minutes or until golden brown.

Serve with vanilla ice cream and enjoy.