Apple Pie

Method

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1. 1Mix the flour, sugar and salt, then rub or cut in the cold butter until the largest pieces are the size of peas. Add the ice water a spoonful at a time until the dough holds together when squeezed but isn't sticky; don't overwork it.
2. 2Divide the dough into two pieces, one slightly larger, flatten into discs and wrap in plastic. Chill for at least 1 hour.
3. 3Peel, core and slice the apples about 5 mm thick. Toss with the sugar, cornstarch, cinnamon, nutmeg and lemon juice and let stand for 15 minutes.
4. 4Preheat the oven to 220 °C with a baking sheet on the lower rack. Roll the larger disc on a floured surface to a 30 cm round and line a 23 cm pie dish; pile in the apples, leaving most of the liquid in the bowl.
5. 5Roll out the smaller disc and lay it over the top. Trim both crusts to a 1-2 cm overhang, fold them under together and crimp with your fingers. Cut 4-5 slits in the top for steam.
6. 6Brush with the egg wash and sprinkle with sugar. Chill the pie for 15 minutes, then bake at 220 °C for 20 minutes.
7. 7Lower the heat to 180 °C and bake for 40-45 minutes more, until the crust is deep golden and thick juices bubble through the slits. Cover the edges with foil if they brown too quickly.
8. 8Cool on a rack for at least 3 hours; the filling only sets as it cools. Serve warm, with vanilla ice cream if you like.