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1
Sift flours and a pinch of salt into a large mixing bowl.
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2
Add butter and rub lightly into flour with your fingertips.
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3
Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter.
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4
Continue until mixture resembles fine breadcrumbs, then stir through sugar.
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5
Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture.
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6
Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little more water if necessary.
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7
Divide dough into two pieces, one slightly larger than the other.
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8
Wrap in plastic wrap, and chill for 30 minutes.
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9
To make the filling, peel and core the apples, and cut each into 8 pieces.
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10
Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring.
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11
Place the butter and sugar in a large frypan over medium-low heat.
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12
When butter has melted, add apples and spices, then stir to coat.
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13
Cook, stirring occasionally, for 10 minutes or until apples have softened.
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14
Set aside to cool.
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15
Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick).
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16
Roll pastry around rolling pin, then unroll over a 22cm metal pie dish.
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17
Gently press into corners and allow excess to overhang.
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18
Place filling in base with a slotted spoon.
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19
Roll the small pastry piece to a 25cm circle.
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20
Beat remaining egg with milk, brushing some on rim of the base.
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21
Top with small pastry.
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22
Lift the pie dish and cut excess pastry from edges with a sharp knife.
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23
Crimp edges of pastry together with your fingers.
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24
Chill for 30 minutes.
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25
Preheat oven to 180C, place pie dish on a baking tray.
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26
Brush top of pie with more beaten egg, sprinkle with demerara or caster sugar.
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27
Cut four small air vents in the centre of the pie and bake for 45 minutes or until golden brown.
