Apple Pie

For the filling:  

1kg	bramley apples, quartered, chopped, peeled and sliced
150g	golden caster sugar
1 tsp	cinnamon
3 tbsps	plain flour

For the pastry:

225g	butter, room temperature
50g	golden caster sugar
3 tbsps	plain flour
2	eggs

1. Set aside the chopped apples on a baking tray with a paper towel covering them.

2. Start with the pastry, beat the butter and sugar together in a bowl. Break in one whole egg and the yolk from the other egg, setting aside the egg white for later. Beat together for just under 1 minute.

3. Gently work in the flour with a wooden spoon, a third at a time. Finish by gathering it together with your hands.

4. Work the mixture into a ball, wrap in clingfilm and leave to chill for 45 minutes. Now in a mixing bowl add the sugar, cinnamon and flour for the filling and mix well.

5. Preheat the oven to 170°C/190°C fan/gas mark 5.

6. Beat the remaining egg white with a fork.

7. Cut off 1/3 pastry mixture and keep it wrapped whilst you roll out the rest and line the tin with it. The tin should be 20-22cm round and 4cm deep, leaving a slight overhang.

8. Pat the apples dry with the paper towel and mix them in the large bowl with the cinnamon, sugar and flour. Mix the ingredients together and then pour on top of the pasty in the tin.

9. Use the remaining mixture to cover the apple mixture. Trim 5 slashes on top so that there is room for steam to escape. Brush it with the egg white and sprinkle with caster sugar.

10. Bake for 40-45 minutes until golden, then remove and let it sit for 5-10 mins. 

Serve whilst still warm with vanilla ice cream or cream.