2 hours
65-70 minutes

8 large Golden Delicious apples
Juice of 1 lemon
½ cup caster sugar
½ cup water
1 tsp ground cinnamon
¼ tsp ground cloves

500g plain flour
1 tsp baking powder
¼ tsp salt
2 tsp sugar
120g unsalted butter, chilled and finely chopped
4 tbsp water, chilled
1 egg beaten (egg wash)

Preheat the oven.

Place the water, lemon juice, and sugar together in a saucepan, and gently heat to dissolve the sugar. Peel and core the apples, and chop roughly, then place immediately in the saucepan with the liquid.  nSimmer the fruit over low heat until the fruit is tender. Drain if necessary then allow to cool completely in the fridge before adding to the pie base.

Meanwhile, sift the flour, baking powder, and salt into the bowl of a food processor. Pulse to combine. While the processor motor is running, add the butter cubes one by one until the mixture resembles coarse meal. Add water gradually, making the mixture into a very dry dough. Do not add all the water unless necessary.

Divide the pastry in half, wrapping each half in plastic wrap, and rest it in the fridge for at least 30 minutes before rolling. Turn the first piece of pastry dough onto a floured board and roll out lightly to a 30 cm circle about 2mm thick. Roll pastry around the rolling pin, and then unroll over a 22cm pie dish. Gently press into the dish and allow excess to overhang. Place the cooled apple filling in base with a slotted spoon. Roll the remaining pastry piece to a 25cm circle. Brush the rim of the pastry base with some of the egg wash.

Follow the same procedure as the pastry base for placing the top of the pie over the fruit. Trim the excess pastry from the edges, and then use a fork to press the top pastry to the bottom and seals. Make 4 small slits in the top of the pastry with the point of a knife then brush the surface of the pie with the egg wash. Bake for 45 minutes or until golden brown.