• Preheat your oven to 190C / 370F and grease a round pie dish with butter.

Prepare the apples

• Peel, quarter and then core the apples. Slice them into 1cm cubes and lay them out on a baking tray. Place some kitchen towel on top to soak up some of the juices and set aside to make the pastry.

To make the pastry

• Cream the butter and sugar in a stand mixer until combined.
• Add 1 egg and the yolk of the other egg, then mix again.
• Slowly add the flour 1 tablespoon at a time while the stand mixer is on low speed until all the flour has been used up and your dough has started to come together.
• Scrape down the sides of the bowl and bring together as a dough with your hands.
• Wrap in clingfilm and refridgerate for 45 minutes.

To prepare your pie

• Once the pastry has chilled, remove it from the oven and leave for 10-15 minutes to warm up a little. This makes it easier to handle.
• Lightly flour your work surface and cut off two thirds of the pastry. Roll this out to the size of your pie dish and lay the pastry into the tin by rolling it around a floured rolling pin, leaving a slight overhang.
• Roll the remaining third into a large circle, OR if you're feeling fancy a large rectangle then slice it into 1cm strips for a lattice topping.
• Mix the cinnamon, flour and sugar for the apples and coat the apples in the mixture before pouring into the pastry base.
• Lay your circular piece of pastry over the top of your pie, or create a lattice topping.
• Brush with the whole milk, and then sprinkle over the Demerara sugar.
• Bake for 40-45 minutes until bubbling and golden, then remove from the oven and leave to sit for 5-10 minutes before serving.