A Classic Pud: Apple Pie & Ice Cream

Makes 1 pie

1. Quarter, core, peel and slice the bramley apples about 5mm thick and lay evenly on a baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
2. For the pastry, beat the butter and sugar in a large bowl until mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together until it looks like scrambled egg.
3. Work in the flour with a wooden spoon, a third at a time, until it’s beginning to bind together. Finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins.
4. Mix the golden caster sugar, the cinnamon and flour (for the filling) in a bowl that is large enough to add the bramley apples later.
5. After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20 – 22cm round and 4cm deep – leaving a slight overhang.
6. Roll the remaining third to a circle about 28cm in diameter. Pat the app les dry with kitchen paper, and tip them into the bowl with the cinnamon/sugar mix. Give a quick mix with your hands and pile high into the pastry – lined tin.
7. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. Brush with egg white and sprinkle with caster sugar. Bake for 40 – 45 mins, until golden, remove and let sit for 5-10 mins.
8. Sprinkle with more sugar and serve while still warm from the oven with Lakes Ice Cream Classic Vanilla.