For the Pie CrustMake 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 and 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 FillingPeel and chop apples into about ½ inch cubes.In a large bowl mix chopped apples with cornstarch, brown sugar, and vanilla. Mix well together. The cornstarch thickens the juices that are released from the apples.

Assembling the PiePreheat your oven to 350°F (180°C).Transfer the apple mixture into your prepared pie dish. Egg wash the rim of the pastry then top with the remaining layer of rolled crust. Also egg wash the top of the pastry, then cut a few holes in the top of the crust to allow steam to escape. Place on a baking tray and bake on the middle shelf for 50-60 minutes, or until a lovely golden brown and juices are bubbling. Allow to cool for at least 30 minutes before enjoy with whipped cream or vanilla ice cream. Store in the fridge for up to 3 days.