Heat oven to 220C/fan 200C/gas 7. Peel, core
and quarter the apples, then cut into 1cm slices.
Toss together with the lemon juice, then dab dry
with kitchen paper so that the pie isn’t too watery.
If you are using whole cardamom pods, split open
the shell, remove the seed from inside and grind
using a pestle and mortar. Mix into the apples
with the flour and sugar, then toss to get
Cut away a third of the pastry to divide into two
pieces. Dust a little flour over a work surface, then
roll out the larger piece to roughly 28cm wide and
as thick as a £1 coin. Lift the pastry up (try loosely
wrapping around a rolling pin) and spread over the
bottom of a 22cm pie dish. Roll out the smaller
piece of pastry a little larger than the top of the pie.
Pile up the apples inside and paint around the
rim of the pie with milk. Lift the smaller circle of
pastry on top. Press down to seal the pie, then trim
around the edge of the pie with a sharp knife and
discard the excess pastry. Use your fingers to indent
around the pie and form a crimped edge.
Make a few slits in the pastry so that steam
can escape, then brush all over with milk and
sprinkle with extra sugar. Bake for 20 mins, then
reduce oven to 190C/fan 170C/gas 5 and cook
for 50 mins-1hr until the pastry is golden and crisp.
If it starts to darken too much, cover with tin foil,
but make sure you cook it uncovered for the final
10 mins so that the pastry can crisp. Serve warm or
cold with whipped cream, ice cream or custard.