Make 2 times the recipe for my Best Ever Pie Crust according to the recipe. Divide into two balls, wrap and chill in the fridge for a minimum of 1 hour.

In a large bowl, add your apple slices and cup ¼ cup (2 oz/57 g) sugar and toss to combine. Pour the filling into the prepared crust and set aside.

Preheat the oven to 375°F (190°C).

On a floured surface, roll out the first ball of pastry into an 11 inch (28 cm) circle and use it to line a 9-inch (23 cm) pie pan.

Fill the pan with the pie filling and brush the edges with egg wash.

Roll out the second ball of pastry to a 12-inch (30 cm) circle and carefully place over the filling .

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.

Brush the pastry with egg wash and sprinkle over the 1 tablespoon of granulated sugar. Place the tart on a lined baking tray.

Bake for 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). Allow to cool for 30 minutes before slicing.

Enjoy with homemade vanilla ice cream! Store leftovers, loosely covered, at room temperature for up to 3 days.