Step 1

You want to first start making the filling by caramelizing the apple. Mix the cinnamon nutmeg and sugar together. Peel the apples then core and quarter, cut the qtrs. into large thick chunks. Then put them in a bowl and shank the spiced sugar to coat the apple chucks.

Step 2

You are going to fry the apples chucks in two bunches: in a wide, nonstick frying pan you are going to melt half the butter, then add half of the apple chunks, and fry until golden and caramelized around the edges over high heat, around 5 mins. After cooking place them in a large bowl. Duplicate with the remaining bunch of apples with the remaining butter. Let them cool down completely.

Step 3

Now preheat your oven to 375°F. Roll out around half of the sweet pastry on a lightly floured counter top surface to about ⅛-in. thick. The turn over an 8-inch pie tin on top of the sweet pastry and cut out an irregular circle a little larger than the pan.

Step 4

Place pastry in pie pan to line, pressing down lightly to get rid of any air pockets, and trim off the extra pastry. Now roll out remaining sweet pastry into one more circle, once more a little bigger than the pie pan, for crust top.

Step 5

Ladle the cool fried apples equally into the pie shell. With a little water Brush the rim of the bottom crust, then place the top of the crust over the pie. To seal pie Push down lightly to trim off the extra pastry. Crease the edges and brush with egg wash on the top to glaze.

Step 6

Cut a small cross in the center so that vapor can escape throughout cooking you do so by using the tip of a paring knife to. Then shank a little sugar on top.

Step 7

Place pie in oven and bake until the pie crust is golden brown and crisp, about 35 - 40 minutes. Make sure you let stand to cool for 15 - 20 minutes before cutting to serve.