My Perfect Apple Pie

Step 1: Make a double batch of shortcrust pastry. Form the dough into discs, wrap, and refrigerate according to the pastry recipe.

Step 2: Roll out one dough disc just large enough to fit a 23 cm / 9-inch metal pie tin, following the pastry recipe. Keep the base relatively thick so it is sturdy. Trim off excess pastry, then prick the base about 30 times with a fork without piercing all the way through.

Step 3: Cover the pie tin with cling wrap and freeze for 2 hours.

Step 4: While the crust freezes, prepare the apple filling. Then continue with the crust.

Step 5: Preheat the oven to 200°C / 400°F (180°C fan).

Step 6: Place two large sheets of baking or parchment paper over the pie tin in an X, then fill with baking beads. Bake for 25 minutes.

Step 7: Remove the crust from the oven. Use the overhanging paper to lift the beads into a bowl. Lightly brush the base and sides, but not the rim, with whisked egg. Return the crust to the oven for 5 minutes.

Step 8: The crust should be light golden and look fully cooked. Cool for 15 minutes before filling.

Step 9: Remove the remaining dough from the refrigerator 30 minutes before using it. Roll it out to 3 mm / 1/8-inch thick and cut into 12 strips, each 2.5 cm / 1 inch wide. Transfer the strips to a board, cover with cling wrap, and refrigerate until needed.

Step 10: Preheat the oven to 180°C / 350°F (160°C fan).

Step 11: Mix the brown sugar, cinnamon, ginger, nutmeg and salt in a bowl.

Step 12: Sprinkle the spice mixture over the apple slices in a large bowl. Toss well with your hands, separating any slices that stick together.

Step 13: Spread the apples across two large trays. Bake until soft but still holding their shape. Check after 15 minutes, then every 5 minutes; the baking time can vary, and the recipe reports that its apples take 40 minutes. Do not stir or rotate the trays.

Step 14: Remove the trays from the oven. Hold the apples back with a spatula and pour the juices into a saucepan; drain what you can, but you do not need every drop.

Step 15: Leave the apple slices to cool on the trays for about 15 minutes.

Step 16: Add the butter to the saucepan of apple juice and simmer over low heat until reduced to 1/3 cup (80 ml) and syrupy. This may take 1 minute if there is little juice, or 3–5 minutes if there was 1/2 cup or more. Remove from the heat and let cool.

Step 17: Turn the oven up to 200°C / 400°F (180°C fan).

Step 18: Use a spatula or egg flip to lift the apple slices. Fill the pie crust with two-thirds of the apples, gently pressing out air pockets. Arrange the remaining apples on top so they mound slightly at the centre. Pour the apple syrup and any remaining tray juices over the apples.

Step 19: Top with the pastry lattice. Trim the excess pastry and press it to the pie-crust rim, using water to seal. Brush the lattice with egg wash, avoiding the pie rim and pools of egg in the joins. Sprinkle with sugar.

Step 20: Bake for 45 minutes, or until the pastry is golden and the syrup is bubbling through the lattice.

Step 21: For fresh serving, cool the pie for at least 3 hours before cutting.

Step 22: For neat slices, refrigerate the cooled pie overnight. Turn it out of the pie dish, then cut into slices. Place the slices on a tray, cover with foil and reheat for 10 minutes in a 180°C / 350°F oven.

Tip: The recipe also gives a microwave option but does not specify a consistent reheating time in the structured instructions.

Step 23: Serve with vanilla ice cream.