Classic Apple Pie

Prepare your workspace with precision: Preheat your oven to 220°C (200°C fan) and position the rack in the lower third for optimal bottom crust browning. Select a 23cm pie dish, preferably ceramic or glass for even heat distribution. Line with the bottom pastry round, ensuring it sits comfortably without stretching, leaving approximately 2.5cm overhang around the edges. Gently press the pastry into the corners and up the sides, creating a smooth, even surface that will hold the filling securely.

Master the apple preparation: Using a sharp vegetable peeler, remove the skin from each apple in long, smooth strokes, ensuring no peel remains. Cut each apple into quarters, then carefully remove all core material and seeds using a small sharp knife. Slice each quarter into pieces approximately 1cm thick – this thickness ensures the apples will cook evenly whilst maintaining their shape and providing satisfying texture in the finished pie.

Create the perfect spice blend: In a large mixing bowl, combine the sliced apples with granulated sugar, plain flour, ground cinnamon, nutmeg, and a generous pinch of sea salt. Add the fresh lemon juice and toss everything together using clean hands or a large wooden spoon for 2-3 minutes, ensuring every apple slice is thoroughly coated with the spice mixture. The flour will combine with the apples’ natural juices during baking to create a perfectly thickened filling.

Assemble with traditional technique: Transfer the seasoned apple mixture to the prepared pastry-lined dish, arranging the pieces in even layers whilst creating a gentle mound in the centre – this allows for settling during baking and ensures an attractively domed finished pie. Distribute the diced butter pieces evenly over the surface of the apples, where they will melt during baking to create richness and help bind the filling.

Perfect the pastry seal: Roll out the top pastry round to approximately 30cm diameter on a lightly floured surface. Carefully drape over the filled pie, ensuring it covers completely without stretching. Trim both pastry layers to leave 2.5cm overhang, then fold the edges under and crimp decoratively using your fingers or a fork to create a complete seal that will prevent juices from escaping during baking.

Create essential steam vents: Using a sharp knife, cut 4-5 diagonal slashes across the top pastry, each approximately 5cm long. These vents allow steam to escape whilst providing glimpses of the golden filling beneath. For an authentic finish, brush the entire surface with beaten egg, which will create a beautiful golden-brown colour during baking.

Bake to perfection: Place the pie on a baking sheet to catch any potential drips, then bake for 15 minutes at 220°C. Without opening the oven door, reduce temperature to 190°C and continue baking for 30-35 minutes until the pastry is deep golden brown and the filling is bubbling vigorously through the vents. If the edges brown too quickly, cover with strips of foil to prevent burning.

Rest for optimal texture: Remove from the oven and cool on a wire rack for at least 3 hours before serving. This resting period allows the filling to set properly, ensuring clean slices that showcase the distinct apple pieces suspended in their naturally thickened juices. Serve at room temperature or slightly warm, accompanied by thick cream or proper vanilla ice cream.

Storage and serving: The pie keeps covered at room temperature for up to 2 days, or refrigerated for up to 4 days. For best texture, bring to room temperature before serving, or warm gently in a low oven for 10-15 minutes.