Lattice Apple Pie

Method

1. To make the pastry, place the butter, sugar, salt and vanilla into a large bowl and rub together to create a breadcrumb-like texture. Alternatively, place the ingredients into a food processor and blitz to achieve the same consistency.
2. Incorporate enough water to form a ball of dough that cleans the bowl. Turn the dough onto the side and fold a couple of times to achieve a smooth ball of dough – avoiding overworking the dough! Wrap in cling film and place in the fridge for 30mins.
3. To make the filling, place the Bramley apples and lemon juice into a saucepan and cook for 5mins, or until softened but holding their shape and then remove from the heat and allow to cool slightly.
4. In a separate bowl, combine the Granny Smith apples, cinnamon, cornflour and sugar before adding in the cooled, cooked apples.
5. Remove 1/3 of the pastry and set aside. Roll out the larger ball of pastry on a lightly floured surface so that it is large enough to have a slight overhang on your 20-22cm pie dish and then carefully fill your dish with the pastry.
6. Repeat the rolling process with the second ball of pastry and cut approx. 2.5cm thick strips. Fill the lined tin with the cooled apple mixture.
7. To lattice the pastry lay out half of your strips vertically onto the pie and then weave the remaining strips horizontally. Cut away the excess pastry and then use some egg wash to seal the edges.
8. Egg was all of the pastry and sprinkle with a little extra caster sugar and bake for 40-45mins in a pre-heated oven at 170C. Once baked, allow to stand for 5-10mins before serving.