Fillings

1. Remove the apple skin. Cut and slice them.

2. Place the apples in a large mixing bowl.

3. Add the sugars, cinnamon powder, salt and lemon juice.

4. Give them a good mix until well incorporated.

5. Cover and set aside for 1 hour. The reason this is done is to get the extracted apple juice later.

6. After 1 hour, strain the apples.

7. Add the extracted juice into a small pot. Add butter. Cook it over a medium heat. Stir until the butter is melted. Bring it to a simmer. Simmer for about 3-4 minutes until the sauce is thickened or caramelised.

8. Set aside to cool while working on the next step.

Pie Crust

1. In a food processor, add the flour and cold butter. Remember it is important that the butter is cold and not softened. Pulse a few time until the butter comes to about a pea size. Don’t over pulse, we still need the butter to be in that size and not completely dissolved.

2. Add in the salt and cold water. Then pulse just until the dough is coming together. Do not over pulse. It is ok if the pastry is still in a bit of wet sand form.

3. Transfer and work the dough on a work surface. Gently put and knead the dough together.

4. Cut the dough into two. Wrap them individually in a cling film. Refrigerate for 1 hour.

5. After 1 hour, remove the cling wrap. Sprinkle some flour on the table top to prevent the dough sticking. Roll out the dough to about 4-5 mm thick in the round shape. Once the surface is enough to cover a 20cm round pan, use a rolling pin to gently pick up the dough sheet by rolling it up, and then gently place it over the pan.

6. Gently press the sides so that the sheet is attached to the pan.

7. Again, use the rolling pin to trim off the edges.

8. Prick the base with a fork to allow steam to escape.

9. Come back to the fillings, add cornstarch and give it a mix until incorporated.

10. By now, the apple caramel is much thickened. Add it into the apple and give it a quick mix.

11. Transfer the apple fillings into the pan, just filling up to the surface of the pan. Pour in the caramelised sauce as well (or you can pour after the top crust is ready later). Set aside.

12. Repeat the same process to roll out the top crust. Cut the sheet into strips of about 15mm wide.

13. Place the strips on the top of the pie pan accordingly. Follow the video for the crust pattern design. You can do whatever fancy design you desire, you can even just cover the pie using the entire sheet.

14. Brush with eggwash. (beat an egg and milk together).

15. Sprinkle the surface with coarse sugar. (I recommend coarse sugar. It gives a nice flavourful crispy texture as you bite on the crust later)

16. Bake in preheated oven at 190°C/375°F for 40-45 minutes or until it is the brown you desire for your pie.

17. You can serve it hot or cold. Top with a scoop of ice cream. I should have saved some apple caramel sauce for the drizzle. Oh well..you can do that if you wish.