Angela Nilsen's Ultimate Apple Pie

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 kg bramley apple
• 140 g golden caster sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons flour
• 225 g butter, at room temperature
• 50 g golden caster sugar, plus extra
• golden caster sugar, to dust
• 2 eggs
• 350 g plain flour

Recipe

• 1 line a large baking sheet with a layer of paper towels. quarter, core, peel and slice apples quite thin (about 5 mm thick) and lay onto paper towels. set another layer of paper towels on top, to absorb any liquid. set aside.
• 2 for pastry, beat 225 g butter and 50g sugar in a large bowl until just mixed. add one whole egg, and one yolk (reserve for later). beat together for 1 minute. work in flour with a wooden spoon, 1/3 at a time until it starts to clump together, then mix in the rest with your hands. form into a ball and wrap with plastic wrap. chill dough 45 minutes.
• 3 mix 140g sugar, cinnamon, and flour in a large bowl.
• 4 once pastry has chilled, heat oven to 170 degrees celsius lightly beat egg with a fork. cut off one third of the pastry and keep it wrapped while you roll out the rest.
• 5 line a 20-22 cm pie dish with pastry, leaving a slight overhang. roll remaining third to a circle about 28cm (to cover, with a couple of cm.s to spare).
• 6 pat apples dry with kitchen paper. tip apples into bowl with cinnamon-sugar mixture and toss through. pile high into pastry-lined pie dish.
• 7 brush a little water around the pastry rim and lay pastry lid over the apples, pressing edges together to seal. trim edges with a sharp knife and make 5 small slashes on top of lid to allow steam to escape.
• 8 brush pie with egg and sprinkle with sugar. bake 40-45 minutes until golden.
• 9 sprinkle with more sugar and serve warm with ice cream or cream.