200g plain flour
Pinch of salt
2-3 tbsp very cold water
Beaten Egg for sealing and glazing
A hint for making great shortcrust pastry, keep it cold, its important not to let it get to warm, after stirring with the cold knife (below) you may need to finish the mixing by hand, just try to minimize the ammount of handling.
Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a little at a time if the mixture is too dry.
Wrap the dough in clingfilm and chill for a minimum of 15 minutes and up to 30 minutes.
While the pastry is chilling, peel, core and slice 5 or 6 apples
Cut the pastry in half, roll out and place 1 half on an oven proof plate
Arrange the apples onto the pastry, sprinkle with cinnamon and sugar, brush the edges of the pastry with beaten egg.
Roll out the 2nd half of pastry, place on top and seal it
Brush more egg on top and bake at 200C