A huge bag of granny smith apples appeared in the kitchen so what else was there to do but make an apple pie?

Ingredients:
1 3/4 cups (260g) plain flour
1/2 cup (75g) self-raising flour
Pinch salt
185g unsalted cold butter, cubed
1/3 cup (75g) caster sugar
2 eggs
1 tbs milk
Caster sugar, to sprinkle on top
Filling:
8 large Granny Smith apples
Juice of 1 lemon
45g unsalted butter
1/2 cup (110g) caster sugar
1 tsp ground cinnamon
1/4 tsp ground cloves

Method:
Sift flours and pinch of salt into a food processor. On medium speed, gradually add the cubes of butter. Continue until the mixture comes together then pour in the sugar. Lightly beat 1 egg with 1 tablespoon of chilled water and slowly pour into the processor. Tip the dough onto a clean smooth floured surface and start to bring it together. Add a little more flour if too moist or cold water if too dry. Divide the dough into two balls, one slightly larger than the other. Cover with plastic wrap and chill for 30 minutes.

For the filling, peel and core the apple and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl to prevent the apples from oxidising. In a large frypan over medium heat, add the 45g of butter and ½ cup of caster sugar. When the butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.

Roll out the larger pastry ball on a floured surface to a 30cm circle and approximately 2mm thick. Roll the pastry around the rolling pin then unroll over a 22cm pie dish (I used a glass one). Gently press into corners and allow excess to overhang. Spoon filling onto base. Roll the small pastry piece to a 25cm circle. Beat an egg with milk, brushing some on the rim of the base. Top with the small pastry round.

Preheat fan forced oven to 180°C. Cut excess pastry from edges with a sharp knife and crimp the edges together with your fingers. Chill for 30 minutes. Brush the top of pie with more beaten egg and sprinkle with caster sugar. Cut four small air vents in the centre of the pie and bake on a baking tray for 30-40 minutes or until golden brown.

Serves 8