Classic American Apple Pie

Method

1. 1

   Mix the pastry

   In a large bowl, mix 300 g flour with the salt. Rub in the cold butter until the mixture has pea-sized pieces.

2. 2

   Bring the pastry together

   Stir in the ice-cold water, 1 tablespoon at a time, just until the dough holds together. Divide into two discs, wrap and chill for 30 minutes.

3. 3

   Season the apples

   While the pastry chills, toss the apples with the sugar, 2 tablespoons flour, cinnamon, nutmeg and lemon juice until evenly coated.

4. 4

   Roll the base

   Heat the oven to 220°C (200°C fan). On a lightly floured surface, roll one pastry disc into a circle about 3 mm thick.

5. 5

   Line the dish

   Line a 23 cm pie dish with the pastry, leaving a little overhanging the edge. Keep the second disc chilled until needed.

6. 6

   Fill the pie

   Spoon the apple mixture into the pastry-lined dish, mounding it slightly in the centre, and dot with the butter.

7. 7

   Add the top crust

   Roll out the second disc and lay it over the filling. Trim the edges, press them together and crimp to seal.

8. 8

   Cut vents

   Cut a few small vents in the top so steam can escape.

9. 9

   Brush and prepare

   Brush the pastry with beaten egg, avoiding the cut edges. Set the pie on a baking tray to catch any bubbling juices.

10. 10

    Bake until golden

    Bake at 220°C (200°C fan) for 20 minutes, then reduce the oven to 190°C (170°C fan) and bake for 35 to 45 minutes more.

11. 11

    Check the crust

    The pie is ready when the crust is deep golden and juices bubble through the vents. If the edges brown too quickly, cover them loosely with foil.

12. 12

    Cool before serving

    Transfer the pie to a rack and cool for at least 2 hours at room temperature.

Tips

• Keep the second pastry disc chilled until you are ready to roll it.
• Leave the cut edges clear when brushing with egg so the pastry layers can seal.
• Place the pie on a baking tray to catch any juices that bubble over.

Swaps

• Use a mix of tart apple varieties for a more complex filling.
• Replace the ground nutmeg with an equal amount of ground allspice.

Storing

Cover and refrigerate leftover pie for up to 4 days; reheat slices in a low oven until warmed through.