This is a recipe I cut out from a BBC Good Food Magazine years ago, it is a trusted favorite!
FOR THE FILLING
1kg Bramley apples
140g golden caster sugar
1/2 tsp cinnamon
3 tbsp flour
FOR THE PASTRY
225g butter. room temperature
50g golden caster sugar
350g plain flour
softly whipped cream to serve
1. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apple about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
2. For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 minute - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film and chill for 45 mins. Now mix the 140g sugar, the cinnamon and flour for the filling into a bowl that is large enough to take the apple later.
3. After the pastry has chilled, heat the oven tp 190/fan 170/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4am deep-leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen towel, and tip them into the bowl with cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
4. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edges with a sharp knife and make 5 little slashes on top of the lid for steam to escape (can be frozen at this stage). Brush it all over with the egg white and sprinkle with a little caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve whilst still warm from the oven with softly whipped cream.