To begin, preheat your oven to 200°C (400°F). In a large mixing bowl, combine 250g plain flour, 1 tablespoon sugar, ½ teaspoon salt, and 170g cold unsalted butter cut into cubes. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Add 4 to 6 tablespoons of ice water gradually, mixing just until the dough comes together. Divide into two discs, wrap in cling film, and refrigerate for at least 30 minutes.

Peel, core, and thinly slice 4 large tart apples such as Granny Smith or Bramley. Place the slices in a bowl and toss with 100g granulated sugar, 50g light brown sugar, 2 tablespoons plain flour, 1½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon lemon juice, and ½ teaspoon lemon zest. Set aside to let the flavours combine.

Lightly flour a clean surface and roll out one disc of chilled dough into a 28cm round. Line a 22cm pie dish with the dough, pressing gently into the corners. Trim any overhang, leaving about 2cm. Chill the prepared crust while you roll out the top.

Spoon the apple mixture into the chilled pie crust, mounding slightly at the centre. Dot the filling with 2 tablespoons of cold unsalted butter cut into small cubes. This will help create a rich, glossy sauce as it bakes.

Roll out the second disc of dough to roughly the same size. Lay it over the apples and trim the edges to match the bottom crust. Press the edges together, then crimp with your fingers or a fork to seal. Cut 4 to 5 small slits in the top crust to allow steam to escape.

Place the assembled pie in the refrigerator for 15 to 20 minutes to firm up the crust. This helps prevent shrinking and ensures the layers remain flaky during baking.

In a small bowl, beat 1 egg with 1 tablespoon of milk. Brush the top crust lightly with the egg wash and sprinkle with 1 tablespoon of coarse sugar. This will give the pie a beautiful golden colour and light crunch.

Place the pie on the lower rack of your oven and bake at 200°C (400°F) for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue baking for 35 to 40 minutes, or until the crust is deep golden and the filling is bubbling through the slits.

Transfer the pie to a wire rack and allow it to cool for at least 2 hours. This rest time is essential for the filling to thicken and set properly, making slicing cleaner and more satisfying.

Serve slices of pie at room temperature or slightly warmed. Add a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish. A light dusting of powdered sugar adds an extra touch of charm if desired.