Bramley Apple Pie

1. Preheat the oven to 200°C/fan 180C Gas Mark 5.

For the pastry:

1. Add the salt to the flour. Either rub the cold butter into the flour with your finger tips in a bowl, or pulse flour and butter in a food processor, until it resembles fine breadcrumbs.
2. Add 2 tbspn cold water. Using a table knife in the bowl, or using the food processor, mix in until it forms a ball. Add another tablespoon if it is not forming a smooth dough ball. Tip out onto a floured surface and knead very gently until smooth. Do not over work.
3. Wrap in cling film and put in the fridge for 10 minutes.
4. Remove from fridge and roll out on a floured surface into a large circle to a thickness of half of cm.
5. Choose a pie dish (1.25 litres preferable for this amount) with a flat rim about 1 cm wide
6. If using a pie dish, place it top down onto the rolled out pastry, and cut around the outside about 1 cm larger than the pie dish, to create the pastry top. Do the same with the ready-made pastry if chosen.
7. From the pastry trimmings, cut ribbons of pastry the same width as the pie dish rim, and long enough to fit all around the edge.

For the filling

1. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick, mix with lemon juice and zest and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
2. Put the apples, sugar, water and spice in a pan. Bring to a simmer and cook for 5-10 minutes to soften the apples. You don’t want them to soften.
3. Tip into the pie dish or tin.
4. Dust over the sugar and spice turning the filling to coat the apple pieces thoroughly with these ingredients.

To assemble

1. Wet the rim of the pie dish, and carefully arrange the ribbons of pastry all the way round, pressing gently into place. Wet the top of the pastry ribbons, and carefully lay the pastry top over the filling and ribbons.
2. Trim off any overhanging pastry at the edges with a knife, and use a fork to press the pastry gently onto the wetted edge to form a seal. Make a couple of small holes in the pastry top with a knife to let out steam. Brush with a little water, and sprinkle over the caster sugar.
3. Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight. Loosely cover with foil and bake until dish is thoroughly heated through if wanting to serve warm.