My Perfect Apple Pie

👨‍🍳 Instructions

1. 1

   Make a double batch of shortcrust pastry, form dough discs, wrap and refrigerate.

2. 2

   Roll out one dough to fit a 23cm/9" metal pie tin, trim excess, prick base with fork, cover and freeze for 2 hours.

3. 3

   Preheat oven to 200°C/400°F (180°C fan). Blind bake the frozen crust: cover with parchment paper, fill with baking beads, bake 25 minutes, remove beads, brush with egg, bake 5 more minutes. Cool 15 minutes.

4. 4

   Roll out second dough to 3mm/1/8" thick, cut into 12 x 2.5cm/1" strips for lattice, refrigerate.

5. 5

   Preheat oven to 180°C/350°F (160°C fan). Mix sugar, spices, and salt; toss with apple slices. Spread on 2 trays and bake until soft but holding form (15-40 minutes), do not stir.

6. 6

   Drain apple juices into saucepan, cool apples. Add butter to juices and reduce to 1/3 cup syrup, cool.

7. 7

   Fill pie crust with 2/3 apples, press out air pockets, mound remaining apples, pour over syrup.

8. 8

   Top with lattice strips, trim excess, seal with water, brush with egg, sprinkle sugar.

9. 9

   Bake at 200°C/400°F (180°C fan) for 45 minutes until golden and bubbling. Cool at least 3 hours.

10. 10

    For neat slices, refrigerate overnight, turn out, reheat if desired. Serve with vanilla ice cream.