Apple pie

Ingredients

For the dough

• 90 ml ice water
• 60 ml sour cream
• 315 g plain flour
• 1 tbsp caster sugar
• 1 1/4 tsp fine table salt
• 225 g cold unsalted butter, cut in 1.5 cm pieces

For the filling

• 1.8 kg Golden Delicious or Gala apples, peeled, cored and sliced
• 100 g caster sugar, plus 1 tbsp for the top
• 1/2 tsp fine table salt
• 100 g light brown sugar
• 2 tbsp cornflour
• 1 tbsp vanilla extract
• 1 tsp lemon zest and 2 tbsp lemon juice
• 3/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground ginger
• 1 egg, beaten, for glazing

Method

1. Make the dough Mix the ice water and sour cream. Pulse the flour, sugar and salt in a food processor, add the butter and pulse until the pieces are no bigger than peas. Add the liquid and pulse until the dough comes together. Divide in two, flatten into discs and chill for 1 hour.
2. Cook the apples Cook the apples with the 100 g of sugar and the 1/2 tsp of salt in a covered pan over a medium heat for 15 to 20 minutes until tender. Drain in a colander, reserving 120 ml of the liquid, and cool the apples.
3. Make the filling Whisk the reserved liquid with the brown sugar, cornflour, vanilla, lemon zest and juice and spices. Toss with the cooled apples.
4. Assemble Heat the oven to 230°C. Roll one disc to fit a 23 cm pie dish, add the filling, top with the second rolled disc, seal, trim and crimp, and cut vents. Brush with egg and sprinkle with the 1 tbsp of sugar.
5. Bake Bake for 15 minutes, then lower to 190°C and bake for about 35 minutes more, until deep golden brown. Cool for at least 4 hours before slicing.