Apple Pie

Method

1. 01

   Step 1. Pre-heat the oven at 200°C on static setting.

2. 02

   Step 2. Core, peel and cut the apples in slices of roughly equal size, then add to a large bowl.

3. 03

   Step 3. Add to the apples white and brown sugar, cinnamon, nutmeg, flour, the zest of the whole lemon, and the juice of half the lemon, then toss until well combined.

4. 04

   Step 4. Butter and dust with flower a 24cm diameter (9in) round backing tray, preferably with a detachable ring. Lay down one of the 2 pie crusts at the bottom, making sure to make it adhere to the edges and to not discard the excess dough yet.

5. 05

   Step 5. By now, the apples will have released some liquid. Paying attention to leaving as much liquid as possible in the bowl, grab the apples, give them a light squeeze, and place them in the pie tray.

6. 06

   Step 6. Once all the apples are in, you can place the second pie crust on top, sealing it in with the excess of the bottom crust. Any leftover dough from this step can be trimmed and discarded (or snacked on).

7. 07

   Step 7. Using a sharp knife, cut some holes in the top pie. This is important to let the moisture escape. If you don't, your pie will inflate and explode. You can take this chance to carve some decorations onto your pie.

8. 08

   Step 8. At this stage, you can give the top of the pie a egg wash with a beaten egg yolk, and spread a pinch of granulated sugar on top for texture. Both steps are optional, but they will make you pie look better.

9. 09

   Step 9. Cover the pie tray with some aluminum foil, making sure to poke some holes in this as well to let the moisture out, then place in the oven, at about mid height, for 25 minutes. After 25 minutes, take off the aluminum foil and place back in the oven at 190°C for ~30 minutes, or until the top looks nice and golden.

10. 10

    Step 10. Once the pie looks ready, take out of the oven, then let it cool down for at least 2 hours.

11. 11

    Step 11. Enjoy :)