For the Pie Crust: Make 2 x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour. Once cold, divide into 2 pieces. On a floured surface, roll out 1 ball of pastry into an 11-inch round then lay into a 9-inch pie pan. Roll out the remaining dough to a 10-inch round. This will be the lid of your pie. Place the pastry in the fridge until needed.

For the Apple Pie Filling: Preheat the oven to 375°F (190°C). Peel and core the apples, and then cut them into ¼-inch (6mm) thick slices. Place the apple slices in a bowl and toss with the sugar. Set aside.

On a floured surface, roll out one pie crust ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it. Pour the apple filling into the crust.

Roll out the second pie crust a bit larger than the bottom crust and cut out decorative vent holes with a knife or small cookie cutter. Set aside the cutouts.

Brush the edges of the bottom crust with egg wash before draping the top crust over the apples. Trim the edges so that about a ½-inch (12mm) of crust hangs past the edges of the pan. Tuck this overhang underneath the bottom crust and crimp all around with your fingers or a fork to seal. If you wish, decorate the edges of the pie with the cutouts, using egg wash to help the pastry adhere.

Brush the pastry with the egg wash and bake for about 40-45 minutes, or until the crust is golden and the apples are tender. (If the pastry starts to over-brown before the apples are cooked, cover the pie with foil for the remainder of the cooking time.)

Let cool down for 30 minutes before serving with ice cream. Store leftovers, loosely covered, at room temperature for up to 3 days.