Apple Pie | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Form the dough into a ball, cut it in half and gently flatten into discs. Try not to overwork the dough.
• Wrap the discs in cling film or parchment, and place in the fridge for at least 30 minutes. If you're working ahead, it will last well for a week, or can be frozen.
• When you're ready to bake your pie, preheat the oven to 200°C/fan 180°C/Gas 6, and grease a pie dish.
• To make your filling, place the apple slices in a large pan, add the lemon juice, sugar, cinnamon and nutmeg, and stir to combine.
• Cook over a gentle heat until the apple starts to soften – some slices should be holding their shape, while others will have collapsed. Remove from the heat and allow to cool.
• Taste for sweetness, and if your apples are on the sharp side, add some extra sugar to taste, if you like.
• Roll out your dough between two sheets of parchment to form two rounds about the thickness of pound coin.
• Press one sheet of dough into the bottom of the pie dish and trim the edges, leaving an inch hanging over the top. Tuck this under to form a thick rim.
• Fill the dish with your apple pie filling, and place the second sheet of pastry on top. Use a fork to close the edges together, or crimp the edges as you like.
• Brush the whole pie lightly with plant milk, and sprinkle with the demerara sugar.
• Bake for around 35-40 minutes, until the pastry is golden and the filling is bubbling.
• Remove from the oven and allow to cool for 15 minutes before serving with the custard, vanilla ice cream or cream.