Apple Pie

Method

1. 1

   Rub the cold butter into the flour and salt until pea-sized flakes remain, then bring together with just enough ice water to form a dough. Divide in two, flatten into disks and chill 30 minutes.

   💡 Visible butter flecks are what puff into flaky layers — stop before the mix looks uniform.

2. 2

   Peel and slice the apples 5 mm thick, then toss with both sugars, cinnamon, cornstarch and lemon juice.

3. 3

   Roll one disk into a 30 cm round and line the pie dish, letting the edges overhang.

4. 4

   Pile in the apples, mounding them toward the center, and dot with a little extra butter.

5. 5

   Roll out the second disk, lay it over the top, trim and crimp the edges, then cut a few vents and brush all over with beaten egg.

   💡 The vents matter — trapped steam is what turns a crisp lid soggy.

6. 6

   Bake at 200°C for 20 minutes, then at 180°C for 35 minutes more, until deep gold and bubbling at the vents.

7. 7

   Cool at least 2 hours so the juices set — cutting early floods the dish.