Preparation

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Place the flour and salt in a large bowl. Cut the butter into cubes and add to the flour.

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Rub in the butter until the mixture resembles crumbs.

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Add 4-5 tbsp cold water and knead quickly to a firm, supple dough.

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On the floured working surface, shape into a ball.

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Divide into 2 roughly equal pieces.

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Slightly flatten and chill, wrapped in cling film, for 30 minutes.

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For the filling, peel the apples.

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Then cut into quarters and remove the core.

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Cut the quarters into thin slices.

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Place in a bowl.

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Mix the sugar with the flour, cinnamon, nutmeg and salt and add to the apples.

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Preheat the oven to 180°C (160°C fan, gas 4). Roll out half the pastry on a floured surface until slightly larger than the pie dish.

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Place the pie dish on the pastry and cut out a circle , about 2cm larger.

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Sprinkle the circle with flour and place loosely over the rolling pin to move to the dish.

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Place in the dish and press into the edges.

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Fill with the apples and spread out evenly.

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Dot with the butter.

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Roll out the second piece of pastry on a floured surface and place over the filling. Trim the excess. Press the edge and crimp to seal.

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Cut a couple of slits in the lid.

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Decorate the lid with the pastry offcuts, cut into leaf shapes.

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Cover the edge with foil strips and bake the pie in the oven for 40-50 minutes until golden brown.

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Remove the foil from the edge for the last 15 minutes. Allow to cool before serving.