Lattice apple pie

For the pastry

• 2½ cups plain flour
• 1 tbsp granulated sugar
• 1 tsp fine sea salt
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice water

For the filling

• 6 apples, about 1.3 kg (3 lb), peeled and thinly sliced; a mix of tart and sweet
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 3 tbsp cornflour, cornstarch
• 1 tbsp lemon juice
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg

To finish

• 1 egg, beaten
• 1 tbsp demerara sugar

Make the pastry

1. 1

   Mix the flour, sugar and salt in a large bowl. Rub in the butter with your fingertips until the largest pieces are the size of peas.

2. 2

   Add the ice water a tablespoon at a time, mixing with a fork, until the dough holds together when you squeeze it. Divide in two, flatten into discs, wrap and chill for at least 1 hour.

Fill and bake

1. 3

   Toss the apples with both sugars, the cornflour, lemon juice, cinnamon and nutmeg.

2. 4

   Heat the oven to 200°C (400°F). Roll one disc to line a 23 cm (9 inch) pie dish and pile in the apples. Roll the second disc, cut it into strips and weave a lattice over the top. Trim and crimp the edges.

3. 5

   Brush the lattice with egg and sprinkle with demerara sugar. Bake on a tray for 20 minutes, then lower the oven to 180°C (350°F) and bake for 40 to 45 minutes more, until the filling bubbles up through the gaps.

4. 6

   Cool for at least 2 hours before slicing, so the filling sets.