1 Galberts ready-rolled shortcrust pastry 

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1kg bramley apples 

140g golden caster sugar 

3 tbsp flour 

½ tsp cinnamon (optional) 

1 egg 

1. Preheat the oven to 190° C/ fan 170°C. 
    

2. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside. 
    

3. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later. 
    

4. Line a pie tin with the pastry sheet – 20-22cm round and 4cm deep – leaving a slight overhang. Trim off the excess and roll into a circle about 28cm in diameter.  
    

5. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin. 
    

6. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife if necessary and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.)  
    

7. Lightly beat the egg with a fork then brush it over the lid and sprinkle with caster sugar.  
    

8. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm.