The apple pie, the queen of the autumn bakes

Ingredients

8 large apples
100g brown sugar
100g white sugar
1 tsp cinnamon
1/4 tsp grated nutmeg
pinch of salt
16g cornstarch
1 egg for egg wash
Pie crust Method

Peel, core, and cut the apples into thin slices.

Scatter the sugars and spices over the apples, toss well and set aside for 1 hour.

Roll out half the pie dough and place it into the pie dish, trimming the edges to within 1 inch of the dish.

Add cornstarch to the apple filling and toss well.

Place the apples into the pie dish and pour 1 cup of their juices which have accumulated at the bottom of the bowl.

Roll out and cut the second half of pie dough into strips and lattice the top.

Trim excess dough from the strips then fold the overhang underneath to form a thick rim.

Brush with egg wash and bake at 180C for 75min or until golden brown.