Directions

• Add the flour, salt and sugar if using to a large mixing bowl.
• Cut the butter into small cubes and add to the mixing bowl.
• Use clean dry hands to rub the butter into the flour until it resembled sand.
• Spoon in a few tablespoons of ice water and mix the pastry with a knife.
• Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
• Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes to rest.
• Peel, core and thinly slice the apples and place into a large bowl.
• Add the sugar, flour, cinnamon, salt, and lemon into the bowl. Mix until well combined.
• Divide the pastry into two and roll each into a large disc.
• Place one disc of pastry into a pie dish and cut off any excess leaving about an inch of over hang.
• Pour all of the apples and any juice into the pie dish and top with the second pastry disc.
• Cut off any excess pastry and use your fingers and thumb to create a decorated edge.
• Place the pie into the fridge for at least 30 minutes before baking.
• Bake the pie in a 200C | 400F oven for 45-50 minutes or until the pastry is golden brown.
• Leave to cool for an hour before slicing and serving with a scoop of vanilla ice cream.