I love Mum’s apple pie. There’s nothing fancy about it. It’s just delicious.
You need 3-4 Bramley apples, peeled, cored and sliced. Put them in a pan and squeeze over the juice of half a lemon. Sprinkle over some sugar, normally about 2 tablespoons, and 2 tablespoons of water. Stew until the apple is soft but not mushy. Allow to cool.
With your fingertips, nip together 8.5 oz of self-raising flour with 5 oz butter until it resembles breadcrumbs. Carefully add just enough cold water for it to bind together without becoming sticky. As soon as it comes together, pop it into a plastic bag in the fridge for half an hour.
Take a 7-8″ pie tin. Cut your pastry in half and roll out on a floured surface the first of your circles. Place on the bottom of your tin. Dot around the edge with water, egg or milk. This is your glue. Now pour in the apples. Roll out your lid and place on top, gently pressing the edges to seal. Trim the edges, pop a couple of small slits in the top with a sharp knife, brush all over the top with a little egg or milk, then place in the oven (190 degrees) for about 25-30 minutes. As soon as it comes out, sprinkle with some sugar.