For cooks who really need a visual on what it looks like to roll out a pie dough and don't have a poly-bagged, butter-proofed iPad in their kitchen yet, Jane Horby's
Working on a floured surface, shape the dough into two discs, one slightly larger than the other. Wrap them in plastic wrap, then chill in the refrigerator for 30 minutes, or until firm but not hard. If using ready-made pastry, leave the blocks as the
Meanwhile, squeeze the juice from the lemon into a large pan. Peel and core the apples, then cut into very chunky slice, around 1 inch thick. As you chop each apple, put the pieces into the pan and toss with the lemon juice. The lemon juice will keep
Flour the work surface and a rolling pin. Using the rolling pin, press shallow ridges evenly across the larger piece of dough, then rotate it by a quarter turn. Repeat this until the dough is about ½ inch thick. This will help the dough to stre
Have ready a 9-inch pie pan. It should have a lip so that the dough has something to stick to. Now roll out the dough. Push the rolling pin in one direction only, turning the dough by a quarter turn every few rolls, until it is less than ¼ inch
If you have made your own dough, use the leftover white from the egg that you separated earlier. If you have used store-bought pie crusts, separate the egg now and reserve the white. Beat the white a little with a fork. Dip a pastry brush into the egg
Put the apples in the dough-lined dish, forming a small mound.
Roll out the second piece of dough as described in steps 4 and 5, until it is large enough to cover the top of the pie. Gently drape the dough over the top of the apples, then press it down at the edges to seal.
Trim the edges using a pair of scissors or a sharp knife, then slash the pastry over the apples a few times, so that steam can escape while the apples cook.
If you’re feeling creative, press the edges of the pastry together with your thumbs to make a ridged pattern. Cut a few leaves from the excess dough. Stick them onto the pie with a little of the egg white.
Brush the top of the pie evenly with a thin layer of egg white, then sprinkle with the remaining 1 tablespoon sugar. Chill for 15 minutes (or up to 1 day). Preheat the oven to 375˚F.
Place the pie on a baking sheet, then place in the oven to bake for 40 minutes, or until the pastry is deep golden all over. Let stand for at least 30 minutes before slicing, to allow the juices and apples to settle and the crust to firm a little. Ser