FOR THE FLAKY CRUST

500g plain flour

1/2tsp salt

170g frozen unsalted butter

6-7 tbsp ice cold water

1 egg to glaze (optional)

FOR THE FILLING

4-6 apples peeled & cored

50g butter

50g soft brown sugar

1/4 tsp nutmeg

1/2 tsp cinnamon

1. As I always say, I like to gather all my ingredients first, arranging them in pretty little bowls and jugs. It makes cooking easier and gives me the delightful feeling of hosting my own little cooking show.
2. Sift your flour into a large bowl and whisk in the salt.
3. Grate your frozen butter into the flour a bit at a time. Gently shake the bowl after each addition to distribute the butter and coat it with the flour.
4. Stir in your ice water with a metal spoon, one tablespoon at a time, until the dough starts to clump together. Press the dough into a ball, adding more ice water to help if necessary. Use your hands as little as possible at this point to prevent the butter from getting too soft.
5. Split the dough ball in two, press them into disks, then wrap them and pop them in the fridge while you preheat your oven.

6. Chop your apples into chunks about 4-5 cm big and add them to a saucepan on low heat to cook down and soften.

7. In a separate pan, melt the butter and stir in the sugar until dissolved and starting to bubble. Remove from the heat and stir in your spices and softened apples.

8. Roll out one disk of dough to 3-5 mm thick, large enough to fill your pie dish. Place it into the dish and prick the base gently with a fork in a few places. Add a layer of parchment paper on top, then add some pie weights and blind bake at 200 degrees (180 fan) for 15-20 minutes until golden brown.

9. Remove the parchment paper and pie weights, then add your filling. Use the other disk of dough for the top of your pie and press the edges together with a fork. Get creative here—try a lattice design or use excess crust to create leaf shapes. If using a solid top, remember to cut air vents for steam to escape. Brush with an egg wash if desired, and bake for 20-30 minutes until golden brown.

Using frozen, grated butter ensures you have little chunks of butter throughout the dough. As the dough bakes, these chunks melt and create delightful pockets, resulting in the perfect flakiness.

The internet is a fantastic resource for tips and tricks when rolling out your dough. I like to roll my dough between two pieces of parchment paper, which also makes it easier to transfer to the pie dish.

If you're doing an open pie like I did above, larger chunks of apple works best and you can sprinkle a little sugar over the final product to add a little shine.

You can make the crust ahead of time and even freeze it for later use.

You can substitute the butter with vegan butter for a plant-based option.