Make the Shortcrust Pastry

1.  Add flour, sugar, and salt to a food processor. Pulse a few times to roughly mix.
2. Dice the chilled butter and add it to the flour mixture. Blend until the texture becomes sand-like, resembling breadcrumbs.
3. Pour in the ice-cold water and pulse again until the mixture comes together into a rough dough.
4. Lightly dust your work surface with flour. Gather the dough by gently pushing and pressing it together until it forms a smooth mass.
5. Weigh the dough and divide it into two portions.
6. Slightly flatten each portion into a disc, wrap well with cling film, and repeat with the second piece.
7. Chill both discs in the fridge for at least 30 minutes, or until firm to the touch.

Make the Filling

1. Prepare a large bowl with water.
2. Peel the apples and place them in the water to prevent browning.
3. Quarter, core, and slice the apples, placing back into the water until all are sliced.
4. Rinse the apple slices and drain them well in a colander to remove excess moisture.
5. Transfer to a clean bowl and add lemon juice, caster sugar, and light brown sugar. Mix well.
6. Add ground cinnamon and ground nutmeg, if using, and mix again (you can skip the spices if you prefer a plain apple pie – still delicious).
7. Place a colander over a large bowl, pour in the marinated apples, cover with cling film, and allow to sit for 1 hour to drain the juices.
8. After an hour, you should have about 150 ml of apple juice collected in the bowl. Pour this juice into a saucepan, add cornflour and vanilla extract, and cook over medium heat, stirring constantly until thickened.
9. Remove from the heat, add a pinch of salt, and stir well. Transfer the mixture to a bowl and let it cool down until warm.
10. Mix the apple sauce with the drained apple slices and set aside to cool completely before assembling the pie.

Make the Pie

Bottom Crust

1. Lightly dust the work surface and rolling pin with flour.
2. Unwrap one portion of the chilled dough and roll it out to about 12 inches in diameter.
3. As you roll, keep turning the dough to prevent it from sticking.
4. Roll the dough loosely around the rolling pin to lift it, then carefully transfer it onto the pie dish.
5. Gently press the dough into the base and sides of the dish.
6. Trim off any excess, leaving about 1 inch of overhang around the edge. Save the trimmings for decoration.
7. Cover the dough with cling film and chill until needed.

Top Crust Decorations

1. Line a baking sheet with parchment paper.
2. Unwrap the second portion of chilled dough and roll it out to about 3 mm thick.
3. Use a ruler to cut out 3 cm pastry strips (about 10 strips for reference).
4. Lay the strips on the lined baking sheet.
5. Gather the remaining dough, roll it out again, and use leaf cookie cutters to cut out decorative leaves.
6. Place the leaves on another lined baking sheet.
7. Chill both trays in the fridge until the pastry strips and leaves are firm to the touch.
   

Assemble

1. Preheat the oven to 200°C (fan).
2. Prepare the egg wash by whisking together the egg and milk.
3. Unwrap the chilled pie base and spoon in the apple filling, arranging the slices flat in neat layers.
4. Place the diced chilled butter strategically in between the apple filling.
5. We’re making a classic criss-cross lattice top.  Lay the pastry strips vertically across the pie with even spacing. Then weave the remaining strips horizontally over and under the vertical ones to create the lattice pattern (or in any pattern of your choice).
6. Trim the edges, keeping roughly an inch of pastry hanging over the dish.
   
7. Tuck the overhang and the ends of the lattice strips underneath to create a neat, sealed edge.
8. Use your knuckle and finger to crimp the edges for a decorative rim.  
9. Brush the pastry with egg wash.
10. Place the cut-out leaves as decoration and egg wash the leaves.

Bake

1. Bake at 200°C (fan) for 20 minutes, then reduce the temperature to 180°C (fan) and bake for further 20–25 minutes, or until golden brown.
2. Let the pie cool and settle for a few minutes before slicing.
3. Serve warm or cold.