Classic Apple Pie with Interlaced Pastry

Ingredients

• For the pastry:
• 350g plain flour
• 225g unsalted butter, chilled and cubed
• 2 tablespoons caster sugar
• ¼ teaspoon salt
• 4–6 tablespoons ice-cold water
• For the filling:
• 6 large apples (Granny Smith or Bramley), peeled, cored, and sliced
• 150g caster sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons cornflour
• Juice of 1 lemon
• 1 egg, beaten (for glazing)

Instructions

1. To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add ice-cold water, one tablespoon at a time, until the dough just comes together. Divide into two discs, wrap in cling film, and chill for at least 30 minutes.
2. To prepare the filling, toss the apple slices with the sugar, cinnamon, nutmeg, cornflour, and lemon juice until evenly coated.
3. Preheat the oven to 190°C (170°C fan). Roll out one pastry disc and line a 23cm pie dish. Fill with the apple mixture, mounding slightly in the centre. Roll out the second pastry disc and cut into even strips. Lay half the strips horizontally over the pie. Weave the remaining strips vertically through them to create a lattice pattern. Trim any overhanging pastry and crimp the edges to seal.
4. Brush the pastry with beaten egg. Bake for 50–60 minutes, or until the pastry is golden and the filling is bubbling. Cool slightly before serving warm with ice cream or custard.