Apple Pie

Mix all purpose flour, salt and sugar. Rub or pulse in butter until the largest pieces are the size of peas. Drizzle in water a spoonful at a time, tossing, until the dough holds together when squeezed.

Divide pie dough in two, flatten into discs, wrap and chill for at least 1 hour (or up to 2 days).

Toss apples with sugar, all purpose flour, lemon juice, cinnamon and nutmeg.

Heat the oven to 220 C. Roll one of chilled dough discs into a 30 cm circle and line a 23 cm pie dish. Pile in apple filling. Roll out the second disc, lay it on top (or cut it into strips for a lattice), trim, fold the edges under and crimp. Cut steam vents, brush with egg and sprinkle with sugar.

Set unbaked pie on a sheet pan and bake for 20 minutes, then lower the oven to 190 C and bake until the crust is deep golden and thick juices bubble through the vents. Cover the edge with foil if it browns too fast.

Cool baked pie on a rack for at least 3 hours so the filling sets before slicing.