Ingredients

Serves 8

For the filling:
750g apples, peeled, cored and thinly sliced
150g caster sugar
20g butter
Pinch of ground cinnamon
1 egg, beaten.

For the pastry case:
300g plain flour, sifted
200g unsalted butter
3 large free-range egg yolks
60g castor sugar
Pinch of salt

Method

For pastry case, bring together the flour and butter in a food processor (or with your hands) and pulse until you have the consistency of breadcrumbs. Add the egg yolks and sugar and mix again until the ingredients combine to a smooth pastry. Wrap in cling film and rest in the fridge for at least two hours before using.

Grease a tart tin with a little butter. Roll the pastry out and line the case reserving some pastry for the top of the tart.

In a large mixing bowl bring together the sliced apples, sugar and cinnamon and toss to combine. Arrange the apples in the case keeping them as even as possible. Scatter the butter in small pieces over the apples.

Roll out the remaining pastry and use a crinkle cutter to slice 2cm thick lengths. Lay the lengths of pastry over the apples keeping around 2 cm distance between each pastry. Press the ends of the pastry down to form a seal with the case.

Pop the pie into a pre-heated oven on the lowest rack at around 220°C for ten minutes and then remove from the oven and brush the pastry strips on top of the tart with the beaten egg (egg wash). Reduce the temperature to 160°C and continue to bake for a further 30 minutes.

Once golden in colour remove and allow to cool a little before serving. This pie can be served warm or cold and will keep for up to 3 days.