Apple pie

Method

1. Put a layer of paper towel on a large baking sheet
2. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet
3. Put paper towels on top and set aside while you make and chill the pastry
4. For the pastry:
5. Beat the butter until softened
6. Break in a whole egg and a yolk and beat together
7. 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
8. Gently work the dough into a ball, wrap in cling film and chill for 45 mins
9. Now mix the sugar and flour for the filling in a bowl
10. After the pastry has chilled, heat the oven to 170c / gas 5
11. 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
12. Roll the remaining third to a circle about 28cm in diameter
13. Pat the apples dry and tip into the bowl with the sugar mix
14. Give it a mix and pile into pastry-lined tin
15. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges
16. Trim the edges with sharp knife and make 3 little slashes on the top of the lid
17. Brush it with egg white and sprinkle with granulated sugar
18. Bake for 40-45mins, until golden
19. Sprinkle with more granulated sugar to serve