- 300g plain flour, plus extra for rolling out
- Pinch of salt
- 150g unsalted butter, chilled and diced
- 2tbsp caster sugar
- 1 large egg yolk
- 2-3 tbsp ice cold water
For the filling:
- 750g Bramley apples (about 3 large)
- 500g apples (about 4)
- 75g caster sugar, plus 2 tsp extra
- ½ tsp ground cinnamon
- Good grating of nutmeg
- 8 whole cloves
- 1 tbsp milk
- For this, you will need a 25cm (approx) metal pie dish.
- For the pastry, sift the flour into the bowl of a food processor, add a pinch of salt and the butter and pulse until crumbly. Add the sugar and pulse until mixed in.
- Transfer to a bowl, make a well in the centre and add the egg yolk and the water. Using a flat-bladed knife, work the liquid into the dry ingredients until it forms a soft dough. Tip out, knead briefly and flatten into a disc. Cover with clingfilm and chill for 1 hour.
- Now, onto the filling. Peel, core and quarter the apples. Cut into thin slices (about 5mm), and put into a mixing bowl with 75g of the sugar and all of the spices. Use your hands to combine. Preheat the oven to gas mark 6, 200°C, fan 180°C and pop in a baking tray to heat up.
- Divide the chilled dough into two pieces, one slightly larger than the other. On a floured work surface, roll the smaller piece out into a disc roughly 30-35cm across and press into the base and sides of the pie dish. Pile in the apple slices, packing tightly. Brush the edges of the pastry with a little water. Roll out the larger disc to roughly 45cm across. Place on top of the apples, trim the excess and press and crimp the edges together.
- Roll out any off-cuts and cut out leaf shapes to decorate. Brush the pie with a little milk, scatter with the remaining caster sugar and cut a small hole in the middle (this will allow steam to escape as it cooks).
- Slide the pie onto the hot baking sheet and turn down the heat to gas 4, 180°C, fan 160°C. Bake for about 45 mins, until the pastry is golden and apples are tender.