Caramel Apple Pie

Ingredients

• 1 egg, for glazing
• 300 g plain flour, plus extra for dusting
• 2 tbsp cornflour
• 15 g ginger, grated
• 1 tsp cinnamon
• 1 clove
• 1 tsp white wine vinegar
• 30 ml double cream
• 3 tbsp caster sugar
• 200 g caster sugar
• 200 g butter, diced
• 100 g butter, diced
• lemon, zested and juiced
• 1 tsp mixed spice
• 1 kg apple, peeled and sliced into 1.2cm thick pieces

Method

1. Tip the flour and caster sugar into a large bowl and add the cold diced butter. Use two forks (or your fingertips, working quickly) to cut the butter through until the mixture looks like coarse, uneven crumbs with visible flecks of butter still showing.
2. Add the white wine vinegar, then drizzle in the ice-cold water a tablespoon at a time, mixing until the dough just comes together — you may not need it all.
3. Turn out onto a lightly floured surface and fold the dough over itself a few times until smooth but still streaky with butter. If it feels dry, dampen your hands; if sticky, dust with a little flour.
4. Divide in two, flatten into discs, wrap in cling film and chill for at least 2 hours, or overnight.
5. Place the sliced apples in a large bowl. Add the lemon juice and zest, grated ginger, ground clove, cinnamon, mixed spice and cornflour. Toss thoroughly with a spatula until every slice is coated and glossy.
6. For the caramel, tip the sugar into a medium heavy-based pan and set over low heat. Swirl the pan gently as it begins to melt — don't stir.
7. Once fully liquid, turn the heat up and cook until it deepens to a rich amber, about 3-4 minutes. Watch it like a hawk; it tips from amber to burnt in seconds.
8. Off the heat, drop in the diced butter and stir until melted and silky. Pour in the double cream (it'll bubble dramatically) and add a generous pinch of salt. Stir smooth.
9. Cool the caramel for 10 minutes, then pour it over the spiced apples and fold through.
10. Heat the oven to 190°C fan. Roll one disc of pastry on a floured surface to a 3mm round and line a 23cm pie dish, leaving an overhang. Pile the apples in, mounding them in the centre.
11. Roll the second disc and lay it over the top. Trim, then crimp the edges firmly to seal. Cut a few steam slits in the lid.
12. Brush all over with beaten egg and scatter with caster sugar. Bake for 45-55 minutes, until deeply golden and you can see caramel bubbling through the slits.
13. Rest the pie for at least 20 minutes before slicing — the filling needs time to settle.