Add all ingredients into the bowl of a mixer and mix until combined. If you don't have a mixer, heap the flour onto a clean surface and make a well in the centre. Place the butter, salt, sugar and egg into the well.
Using your fingertips, mix these ingredients together. Now, little by little, draw in the flour to work the dough until it has a grainy texture.
Add the milk and incorporate gently with your fingertips until the dough begins to hold together. Knead the dough about 5 times by pushing the dough away from you until it is smooth.
Divide into 2 portions, cover with clingfilm and refrigerate for 20-30 minutes, meantime prepare the filling.
Roll out the first dough on a silicon baking pad or between 2 sheets of clingfilm and transfer to a greased 9-inch pie dish. Poke little holes into the crust using a fork.
Easy Apple Pie Filling
Preheat the oven to 425°F/220°C.
Place the sliced apples into a big bowl and sprinkle with cornstarch, cinnamon and nutmeg. Toss until all the apples are evenly covered.
Pour in the water and organic apple syrup or maple syrup and toss again until the apples are evenly coated.
Transfer the filling on top of the pie dough, and gently but firmly press down to eliminate as much space between the apples as possible.
Roll out the second pastry dough and cover the pie filling with it. You can either cover it completely and cut a few holes into the middle to release the steam or cut it into strips to create a latticework.
Mix together the egg white and water and brush on the pastry dough to achieve a nice shine and light browning.
Bake for 15 minutes, then drop the temperature to 350°F/175°C and bake for another 30-40 minutes.
If you want to make a truly elaborate latticework double the pie crust recipe for real Insta-worthy results.Serve with my Vegan Oatmeal Cookie Ice Cream.