Apple Pie

Method

Make the pastry by rubbing cold butter into flour and salt until breadcrumb texture, then add ice water gradually until the dough just comes together. Divide in half, wrap in cling film, and refrigerate for 30 minutes. Peel, core and slice the apples, then toss with both sugars, lemon juice, cinnamon, nutmeg and cornflour. Roll out one pastry disc to line a 23cm pie dish, fill with the apple mixture, then top with the second pastry disc, sealing the edges with water and fluting with a fork. Chill for 15 minutes. Brush with egg yolk mixed with milk and bake at 200°C for 45-50 minutes until golden and the filling is bubbling at the edges. Cool for at least 20 minutes before slicing.