Serves 6-8, 30 mins preparation, 1 hour cooking, 1 hour 30 mins chilling
Ingredients for the pastry
- 230g plain flour
- 150g chilled unsalted butter, diced
- Zest of 1 lemon
- 75g caster sugar
- 1 medium egg and 1 medium egg yolk, beaten together
20cm loose-bottomed flan tin, 5cm deep
Ingredients for the filling
- 25g unsalted butter
- 5 Bramley cooking apples, peeled, cored and thinly sliced
- 150g caster sugar, plus extra for dusting
- 3 eating apples, peeled, cored and thinly sliced
- 2 tablespoons milk
- Double cream, vanilla ice cream or, if you're in Yorkshire, Wensleydale cheese
Method for the pastry
- Place the flour and butter in a large bowl, and gently work them together until the mix resembles breadcrumbs.
- Stir in the lemon zest and sugar, then slowly mix in the eggs to form a dough.
- Shape the dough into a ball, wrap it in cling film and keep in the fridge for 1 hour.
- On a floured surface, roll out two thirds of the pastry until it's 5mm thick. Then use it to line the flan tin, very carefully, letting the pastry hang over the sides.
- Put the tin on a baking tray and keep it in the fridge for another 30 minutes.
- Place the remaining pastry between two floured sheets of baking parchment and roll this to form the pie lid. Put this in the fridge for 30 minutes too.