Apple Pie

Sieve the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Initially use a knife and mix the water into the flour. Then use your hands to form a dough.

When the dough is even and smooth cut off a third and set side for the pie top. Roll out the remaining pastry to cover the base of a 20cm pie dish. Then carefully line the dish with the rolled out pastry. Using the edge of the plate as a guide, trim the excess pastry and set aside with the pie top pastry.

Blind bake the pie in a preheated oven at 190°C (170°C fan, gas mark 5) for 10-15 minutes.

Quarter, core, peel and slice the apples about 5mm thick and add them to a large pan with the sugar, cinnamon and flour, mix together briefly to coat the apple and heat to soften then.

Roll out the remaining pastry that was set aside to create the pie top and slice into strips to create a lattice effect on top of the pie. Once the base has been blind baked, fill with the softened apples and then moisten the pastry around the edge of the pie dish and carefully lay thelattice  pie top over the top. Press down the pastry edges to seal.

 

Brush the top of the pie with the egg white and sprinkle with golden caster sugar. Bake for about 20 minutes until golden. For the best results allow to cool for 5 minutes before serving.