Neven Maguire's Spiced Apple Lattice Pie

INGREDIENTS

• 3 Tbsp. Plain Flour, plus extra for dusting
• 1 Pack Simply Better All Butter Shortcrust Pastry, thawed
• 1 Pack Simply Better French Honey Crisp Apples
• ½ Tsp. Mixed Spice
• 4 Tbsp. Caster Sugar, plus a little extra
• 1 Simply Better Corn Fed Free Range Egg
• 1 Tbsp. Simply Better Jersey Milk
• 1 Carton Simply Better Irish Made Vanilla Bean Fresh Custard

METHOD

1. Preheat the oven to 190°C (375°F/Gas Mark 5) and place a baking sheet on the middle shelf. Lightly dust the work surface with flour. Cut the pastry into two portions, Roll out one piece until it’s about 25cm in diameter. Roll around the rolling pin, then unroll it on to a 24cm ovenproof dinner plate. Trim off any excess and chill while you prepare the apples.
2. Peel, core and slice the apples. Place in a large bowl and add the mixed spice and 3 Tbsp. of the sugar and the flour. Mix to combine, then pile into the lined dinner plate. Beat the egg with the milk in a small bowl to make an egg wash and use to brush the edge of the pastry.
3. Roll out the second piece of pastry into a 30cm square. Cut out 10 strips about 3cm x 30cm – if you cut around the average ruler the size will be perfect – if you run short of pastry simply reroll the trimmings. Weave the strips of pastry evenly over the apples to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, then brush the lattice evenly with the egg wash, then sprinkle with the remaining sugar.
4. Place the pie on the preheated baking sheet and bake for 1 hour until golden, covering the edges with a little foil for the last 10 minutes if you think they are browning too quickly. Remove the pie and let it sit for 5-10 minutes. Sprinkle with more sugar and serve while warm with some of the custard.