500g shortcrust pastry, rolled to the thickness of a 20p coin
1kg Bramley apples, peeled, cored, sliced and tossed in a squeeze of lemon juice
3 tbsp plain flour
100g golden caster sugar, mixed with ½ tsp cinnamon and a good grating of nutmeg
1 egg, separated
whipped cream or custard to serve
Heat the oven to 190C/fan 170C/gas 5. Line a 20cm-deep pie dish with some of the pastry. Toss the apples with the flour and most of the sugar mix and add to the pie. Add a top crust, trim, crimp and cut 2 slashes in the top. Brush with egg white and sprinkle with the rest of the sugar mix.
Bake for 45 minutes or until golden. Serve with whipped cream or custard.