Old-fashioned apple pie

Serves 6

A simple dessert starring thinly sliced sweet granny smith apples and lattice-style pastry. Lemon, apple, pastry and cream is the ideal combination, plus it’s show-stoppingly pretty.

FOR THE PASTRY

150g flour 2 Tbsp sugar 100g butter 1 egg

2 Tbsp water

FOR THE FILLING

4-5 apples, peeled and sliced thinly ½ lemon, zest only

1 lemon, juice only

2 Tbsp caster sugar

1 Tbsp pine nuts, toasted

1 egg, whisked lightly

2 tsp sugar, for sprinkling

Preheat an oven to 180C. Lightly grease a 22cm pie tin.

Make the pastry: Place flour, sugar and butter in a food processor. Whizz until it resembles fine breadcrumbs. Add the egg and 1 tablespoon water. Whizz to form the dough. If needed add the remaining tablespoon of water.

Roll out ¾ of the dough on a lightly floured bench and line the pie tin.

For the filling:

Place apple, lemon, sugar and pinenuts in a large bowl and toss to combine well.

Layer the apples in the pie shell in a circular shape. Use them all, as they will shrink when they cook. Make a lattice with the remaining pastry and carefully place over the apples. Trim the edges. Brush the top with egg and sprinkle over the caster sugar.

Bake for 50 minutes until golden and the apple is softened. Test with the point of a knife. Remove from the oven and cool slightly.

Serve with whipped cream or icecream.