Apple Pie

Put a layer of paper towel on a large baking sheet

Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet

Put paper towels on top and set aside while you make and chill the pastry

For the pastry:

Beat the butter until softened

Break in a whole egg and a yolk and beat together

Now work in the flour with a wooden spoon, a third at a time, until it begins to clump together, then finish gathering it together with your hands

Gently work the dough into a ball, wrap in cling film and chill for 45 mins

Now mix the sugar and flour for the filling in a bowl

After the pastry has chilled, heat the oven to 170c / gas 5

Cut off a third of the pastry and keep wrapped, while you roll the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang

Roll the remaining third to a circle about 28cm in diameter

Pat the apples dry and tip into the bowl with the sugar mix

Give it a mix and pile into pastry-lined tin

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges

Trim the edges with sharp knife and make 3 little slashes on the top of the lid

Brush it with egg white and sprinkle with granulated sugar

Bake for 40-45mins, until golden

Sprinkle with more granulated sugar to serve