For this pie you need a deep pie dish 26 cm round and about 4 cm deep. You can use dimensions very close to this.
For the pie dough or pie crust I doubled my favourite sweet shortcrust recipe which you can find on this link How to make sweet shortcrust pastry. Make the pastry and then follow the steps below.
When you have made the pie crust divide it into three pieces. Put one third of the dough in clingfilm, flatten it a bit and then wrap it and put it in the fridge.
While that is chilling in the fridge, it is time to line your pie tin.
Ingredients for the apple pie filling
1kg apples, I use eating apples but you can use any other apples you like, before peeling and coring
100 grams soft brown sugar
1 teaspoon cinnamon powder
zest of one lemon
1 tablespoon plain flour or cornflour (to thicken the fruit juices)
1 tablespoon fresh lemon juice
Egg wash for the apple pie
1 large egg
1 tablespoon milk
Method for making apple pie
Make the apple pie crust by doubling this sweet shortcrust pastry recipe . Get two thirds of the pie crust and line the pie dish and put it in the fridge. Put the other third of the pie crust in clingfilm, flatten it a bit and put it in the fridge.
It is easier to handle cold pie pastry.
Make the apple pie filling by peeling and coring the apples and then cutting them into small pieces and putting them in a bowl
Add the rest of ingredients to the bowl of apples and mix
Get the one third of the dough out of the fridge and cut it to make strips that you use to make lattice pattern. How to lattice a pie
Preheat oven to 180 Celsius
Put some foil or something oven proof to catch juices that may fall to the bottom of the oven (optional)
Get the pie dish out of the fridge and put the apple pie filling in it.
Arrange the strips on top like the video on the lattice pie decoration
Make the egg wash by mixing the egg and milk and whisk
Brush the egg wash on top of the apple pie dough
Bake in the oven for about 45-60 minutes until slightly golden brown on top
When ready, remove from the oven and leave to slightly cool, for an hour at least but can leave for longer if you want it cold.
Leaving it to set thickens the juices and it will not be runny when you cut it.
Cut and serve, I love it with vanilla ice cream