Caramel apple pie

Method

• step 1

  Tip the flour and sugar into a large bowl. Toss with the butter, then mix in the butter using two forks until you have medium clumps. Add the vinegar, then slowly add 120ml ice-cold water, 1 tbsp at a time, mixing into a shaggy dough.

• step 2

  Turn out onto your work surface and fold onto itself a few times – it should be pliable with streaks of butter throughout. If it’s dry, fold a few more times with damp hands. If it’s sticky, sprinkle over a little flour. When it comes together, divide in two and flatten into discs. Wrap. Chill for 2 hrs, or overnight.

• step 3

  Put the apples in a large bowl, squeeze over the lemon and add the zest. Tip in the spices and cornflour. Mix well with a spatula and set aside.

• step 4

  For the caramel, put the sugar in a medium saucepan over a low heat. Gently swirl to start to melt it. Once it has dissolved, turn up the heat and cook until it is a deep amber caramel making sure it doesn’t burn.

• step 5

  Once the caramel is amber, stir in the butter until it has melted, then remove from the heat. Stir in the cream and sprinkle in a large pinch of salt. Cool for 10 mins, then pour it over the apples. Mix using a spatula.

• step 6

  Heat the oven to 200C/180C fan/gas 6. Roll one of the chilled dough discs into a 30cm circle and use it to line a 23cm pie dish. Line the pastry with a large scrunched-up sheet of baking parchment and fill with baking beans. Bake until golden and sandy, about 30 mins.

• step 7

  Roll out the remaining dough in the same way, then cut into 12 x 2.5cm-wide strips. Arrange six strips vertically parallel to each other, leaving a gap between each. Fold back alternate strips to where you want to lay your first horizontal one, working from the top. Lay that strip up against the folds of the vertical strips, then flip those over the horizontal one. Repeat the process working your way down.

• step 8

  Pour the filling into the pastry case, then lay the lattice on top. Brush over the beaten egg, then bake for 1 hr until golden. Leave to cool for at least 2 hrs (it will be very hot and the filling will time to firm up as it cools) before serving with ice cream or cold cream.