1⅓ cups all-purpose flour, plus extra for dusting
1 tbsp superfine sugar
Large pinch salt
1 stick cold butter, cut into small cubes
1 egg yolk, whisked together with 1 tbsp cold water
For the apple filling
2 lbs Granny Smith apples
½ cup sugar
½ tsp cinnamon
1 tbsp butter
1 egg, beaten with 1 tbsp water
Make the pastry
- Stir together the flour, sugar, and salt in a large bowl. Add the cubes of butter and rub in until the mixture looks like fine bread crumbs.
- Stir in the egg mixture to make a soft dough. Add extra water, a teaspoon at a time, if necessary. Bring the dough together with your hands. Form into a disk about ½ in (1 cm) thick. Wrap in plastic wrap and chill for 30 minutes.
Make the filling
- For the filling, first peel and core the apples.
- Slice the apples into pieces. (Stop them from turning brown by putting them in a bowl of water mixed with 1 tbsp lemon juice.)
- Mix together the sugar and cinnamon. (If you are soaking the apples, drain and pat them dry.)
- Put half the sliced apples into an oval pie dish about 10 x 7 x3 inches.
- Sprinkle half the sugar over the top. Add the rest of the apples, then the remaining sugar. Dot with butter.
- Flour a board and rolling pin. Roll out the pastry until it is slightly larger than the dish.
- Brush the tip of the dish with beaten egg. Lift the pastry on the rolling pin and lay it over the filling. Cover the filling completely. Cut away excess pastry with a knife.
- Crimp the edge of the pastry to seal it to the dish.
- Decorate with pastry scraps, brush with egg, and cut a steam hole.
- Cook on a baking sheet for 20minutes at 400˚F (180˚C) and bake for another 40 minutes.
- Desserts, Pies/Tarts