Ingredients
Topping
Egg wash
Method
1.Put a tray in the oven and preheat to 180°C. Roll out the pastry, joining the sheets by dampening and pressing the edges together, to fit a 24cm pie or cake tin – I use my regular springform tin to get lovely high sides on my pie. Leave an overhang. Chill in the fridge for 15 minutes while you make the filling.
2.In a large bowl, toss the apples with the flour, sugar, cinnamon and salt.
3.In a food processor, process the topping ingredients until you have a crumbly texture.
4.To assemble, spread the grated cheddar over the pastry base. Add half the topping mixture, then tumble over your apples. Sprinkle with the remaining topping and roughly fold the pastry overhang up and around the edges of the filling, pleating as you fold.
5.Brush the pastry with egg wash, made by beating the egg and water together. Place on the heated tray and bake for 40 minutes until the crust is golden and the filling is bubbling.
6.Transfer the pie to a wire rack to cool for 15 minutes.
7.Serve with a dollop of whipped cream or a scoop of ice cream.
