Apple Pie

2 sheets shortcrust pastry

2 ½ pounds apples, peeled, cored, and sliced ½" thick

1 tablespoon lemon juice

½ cup white sugar (plus more for sprinkling, optional)

¼ cup brown sugar

3 tablespoons all-purpose flour (gluten-free if preferred)

3 tsp cinnamon

3/4 tsp ginger powder

3/4 tsp ground nutmeg

3/4 tsp allspice

1/2 tsp ground cloves

2 - 3 tablespoons aquafaba

Method:

• Preheat your oven to 190C.

• While you're slicing the apples, toss them with the lemon juice in a large bowl to help stop them from browning as you continue to slice the rest.

• In a small bowl mix together the white sugar, brown sugar, flour, and spices. Sprinkle the sugar mixture over the apple slices and toss the apples well to evenly coat.

• Roll out 1 sheet of the pastry to make the bottom crust. Line a 9" pie plate with the dough. Fill the pie with the prepared apples stacking them to make a heaping mound.

• Roll out the remaining dough and place it on top of the pie and crimp the edges together.

• Finish the pie by brushing the top generously with aquafaba (this will help it get golden in the oven).

• You can optionally sprinkle the pie crust with a little white sugar before baking for a little extra sparkle.

• Place the pie on a baking sheet to catch any drips and then bake the pie at 190C for 20 - 25 minutes until the top just begins to show light browning. Reduce the oven heat to 180C and finish cooking the pie for another 40 - 60 minutes until the filling is bubbling and the pie is golden. Remove from oven and allow to cool before serving.