A traditional Apple Pie is a real treat. The baking process makes the whole house smell delicious. It is a very comforting dish, especially if served wit home made vanilla ice cream.

1kg Bramley apples
140g Demerara sugar
1 teaspoon of cinnamon
3 tablespoons of plain flour
225g unsalted butter, room temperature
50g caster sugar
3 eggs
350g plain flour

To make the pastry – beat the butter and sugar together until just combined
Add 1 egg and 1 yolk to the mix and beat for a minute or so (it will not look pleasant at this stage, but not to worry)
Beat in the flour in 3 additions and bring into a ball, wrap into a baking sheet and chill for an hour
Mix the demerara sugar with the cinnamon and flour for the filling
Peel and core the apples and cut into thin slices (about 2 £1 coins stacked on top of each other) and mix with the remaining ingredients
Heat the oven to 190C
Cut a third of the pastry off and keep for later (this will be used as a lid for the pie)
Beat the remaining egg for brushing the pastry
Use a 20cm round pie tin
Roll the 2/3 of the pastry and line the pie tin and pile the apples in, brush the edges with the egg
Roll out the rest of the pastry and place over the apples and press down around the edges, make a few slashes in top for the steam to escape
Brush the lid with the egg and sprinkle with a little more Caster sugar
Bake for 45 minutes and then leave to cool for 10 minutes before serving