20cm/8” round pie dish, pastry brush, 2 x mixing bowls and pastry blender

Pastry
200g FREEE Plain White Flour
25g icing sugar
½ tsp FREEE Xanthan Gum
100g butter
1 egg
1-2 tbsp cold water
butter, for dish
flour, for dusting

Filling
400g apples, slices
50g granulated sugar
pinch of ground clove
1 tbsp demerara sugar
water, for brushing

180°C, Fan 160°C, 350°F, Gas 4

Pastry

1. Rub some butter around the inside of a 20cm/8” round pie dish and pre-heat the oven.
2. Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sieve it into a mixing bowl. 
3. Cut the butter into small cubes and add them to the bowl.
4. Using a fork or pastry blender to work them together until the mixture resembles breadcrumbs. Avoid using your fingers for this.
5. Break the egg into the bowl and stir in the water to make a slightly sticky dough. 
6. Cover the pastry dough and leave it to rest for 15 minutes.
7. Cut off a third of the dough and leave it resting. 
8. Dust the work surface with flour, put the large piece of dough in the middle and sprinkle it with flour.
9. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press it into place in the dish using your fingers.
10. Cut away any pastry that hangs over the edge of your dish. 

Filling

1. Peel, core and slice the apples into a bowl, stir in the granulated sugar and ground clove.
2. Tip the apple into the prepared pastry case.
3. Dip a finger in some water and run it around the outside of the pastry case.
4. Dust the work surface with flour and roll the remaining pastry into a 20cm/8” circle. 
5. Lift the pastry circle onto the filled pie.
6. Cut away any pastry that hangs over the edge of your dish and press a fork into the edges of the pastry around the circumference.
7. Brush the top of the pie with water, using it to seal any cracks that may appear.
8. Sprinkle the demerara sugar over the top of the pie.
9. Using a sharp knife, carefully make some cuts in the pastry top to allow steam to escape during cooking.
10. Bake for 45-50 minutes until the pastry is crisp.