When you have the pie dough together in a ball, it’s time to cover it in plastic wrap and put it in the fridge for 40 minutes. This is a very important step and if you skip it, the results will be very different.
Take the pie dough out of the fridge and roll it out gently on a baking sheet. The butter will have stiffened in the dough so it will be harder. Again the trick is to roll it out as gently as possible, so imagine you’re handling something very difficult. Use a light touch.
Take a deep pie dish and grease it well with butter. Lay down a layer of the pastry, about half an inch thick, as the bottom crust. It’s then time to take your apples and slice them thinly. Once you have sliced the apples, the thinner the better, lay them liberally out on the bottom crust as the apple pie filling. Sprinkle liberally with brown sugar and also pour over lemon juice, about the juice of one lemon will do. Add cinnamon to taste, or leave out if you prefer.
For the top of the pie, you can cut the pastry into strips for a lattice topping, or you can put a layer on top of the pie. If it’s a single crust topping, you’ll need to take a knife and cut some slits in the top to allow the heat to penetrate the apple pie filling s that they stew together with the brown sugar. If you want a beautiful, shiny glaze on the top of the pie whisk and egg and brush it over the top of the pie.
Pop your homemade apple pie into a preheated oven at 180°Cm and bake for 45 minutes. When the pie is a lovely golden brown on top and there is steam coming out of the slits on top, your pie is done.
Remove from the oven and allow to cool. Be careful as the apple pie filling will be scalding hot.
When the pie has cooled it is ready to serve, cut thick generous slices and serve in a shallow bowl with a generous scoop of ice cream. Delicious.