Ingredients
Method
- Pulse flour, salt, sugar, and cold butter to fine crumbs. Add egg yolk and cold water — pulse until just combined. Divide into two-thirds and one-third — wrap and chill 30 minutes.
- Toss apple slices with sugar, spices, lemon zest, and flour. Taste — adjust sugar.
- Preheat oven to 200°C / 180°C fan / Gas 6. Roll larger pastry disc to 3–4mm — line pie dish with 2cm overhang. Pile filling generously above the rim.
- Roll smaller disc for the lid. Brush pastry edge with milk. Lay lid over — press edges firmly. Trim and crimp. Cut 4–5 generous vents.
- Brush lid with milk. Scatter caster sugar. Place on baking tray. Bake 40–45 minutes until deep golden and filling bubbling through vents.
- Rest 10 minutes. Serve warm with custard.
Notes
Bramley apples only — they give the sharp, yielding, jammy filling that defines a proper apple pie.
Flour tossed through the apple thickens the released juices and prevents a soggy base.
Pile the filling generously above the rim — it reduces significantly during baking.
Cut generous vents in the lid — essential for steam escape and a non-flooded base.
Rest 10 minutes before slicing — the filling settles and holds its shape on the plate.
Freeze assembled before baking for up to 3 months.
