Serves 8
1.3kg mixed apples, such as Cox’s, Jonagold, Braeburn and Golden Delicious, peeled and cored
50g sugar, or more to taste
1 tsp ground cinnamon
1 tbsp freshly squeezed lemon juice
chilled single cream, to serve
For the pie pastry:
300g plain fl our
1 tsp sugar
¼ tsp salt
75g unsalted butter
75g vegetable shortening
1 free-range egg yolk
1 free-range egg, beaten
sugar, for sprinkling
Classic apple pie
1. To make the pastry, put the fl our, sugar and salt in a food processor and process just to combine. Add the butter and vegetable shortening and process using the pulse button until the mixture just forms coarse crumbs. Add the egg yolk and 4 tablespoons cold water and pulse again; the mixture should be crumbly but
not holding together. Transfer to a floured work surface and form into a ball. Cut in half, wrap well in cling film and chill for at least 1 hour.
2. Roll out one dough half and use to line the bottom of the pie dish. Trim the edges leaving a 1cm overhang and save the pastry trimmings for decoration. Chill while you prepare the apples.
3. Cut the apples into slices; not too thick and not too thin. Put them in a bowl with the sugar, cinnamon and lemon juice and use your hands to mix well. Transfer to the lined pie dish.
4. Preheat the oven to 190C/fan 170C/gas 5. Butter a 23cm diameter pie dish or plate (with sloping sides).
5. Roll out the remaining dough on a floured work surface to a circle large enough to cover the pie dish. Brush the edges of the dough in the dish with beaten egg, then lay the other pastry circle on top. Fold over the overhang from the bottom layer and crimp using your fingertips, or use the tines of a fork to seal. Decorate as desired (a few leaves are traditional) and brush lightly with egg, then sprinkle with sugar. Cut 6–8 small slits in the top of the pie.
6. Put on a baking sheet and bake in the preheated oven for about 50–60 minutes, until golden. Serve warm with cream.