Grandma's Apple Pie

Instructions

1. 1

   Make the pastry

   Whisk flour, salt, and sugar together. Add cold butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces. Drizzle in ice water one tablespoon at a time, mixing with a fork until the dough just comes together. Divide in two, flatten into discs, wrap and refrigerate for at least 1 hour.

2. 2

   Prepare the filling

   Toss sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Let sit for 15 minutes — the apples will release some juice, which is exactly what you want.

3. 3

   Roll the base

   On a lightly floured surface, roll one pastry disc into a 30cm circle. Carefully transfer to a 23cm pie dish, pressing gently into the base and sides. Trim the overhang to 2cm.

4. 4

   Fill the pie

   Pile the apple filling into the pastry shell, mounding it slightly in the centre. Dot with the small pieces of butter.

5. 5

   Top and seal

   Roll the second pastry disc and lay over the filling. Trim, then crimp the edges firmly together. Cut 4–5 steam vents in the top. Brush with egg wash and sprinkle with demerara sugar.

6. 6

   Bake

   Bake at 220°C (200°C fan) for 20 minutes, then reduce to 190°C (170°C fan) and bake for a further 35–40 minutes until the crust is deep golden and the filling is bubbling through the vents.

7. 7

   Rest before serving

   Cool on a wire rack for at least 2 hours before slicing — this lets the filling set so it doesn't run. Serve with vanilla ice cream or a pour of heavy cream.