Irish Apple Pie

Preheat the oven to 180°C. Grease a 24 cm round baking tin or ovenproof dish with 20 g of butter.

Sift the flour together with the baking powder into a bowl.

Add 110 g of cold butter and rub it into the flour with your fingertips until it resembles coarse crumbs. Stir in 75 g of sugar.

Beat 1 egg, pour it into the dry mixture and add 100 ml of milk. Bring together into a soft dough, mixing only until just combined so it doesn't turn tough.

Divide the dough in half. Press one half into the prepared tin, flattening it out with your fingers to cover the bottom.

Peel and core the apples, cut into small pieces, toss with 40 g of sugar and spread evenly over the dough.

Roll out the other half of the dough between two sheets of parchment paper, lay it over the apples, pinch the edges together, cut a small slit on top and brush the surface with the second egg.

Bake for about 40 minutes at 180°C, until the pie is golden brown and cooked through. Sprinkle the hot pie with the remaining 10 g of sugar, let it rest for 10 minutes and serve warm.