Mix 250 g plain flour, 1 tbsp sugar and 0.5 tsp salt in a mixing bowl.

Rub 150 g ice-cold cubed butter into the flour with your fingertips. The mixture should look like coarse crumbs, and a few larger lumps of butter can remain.

Add 4 tbsp ice-cold water a little at a time, and quickly bring the dough together with your hands. Knead as little as possible.

Divide the dough into two portions, one slightly larger than the other. Wrap them in cling film and chill for at least 30 minutes.

Peel 800 g apples, remove the core and cut them into thin wedges about 5 mm thick.

Toss the apples with 80 g cane sugar, 2 tbsp cornflour, 2 tsp cinnamon, 0.5 tsp nutmeg and 1 tbsp lemon juice. Let the filling sit for 10 minutes.

Roll out the largest piece of dough into a circle about 3 mm thick, and line an 18 cm pie dish with baking paper. Lay the dough in, and press it well up the sides.

Fill the apples into the dish, and dot 20 g butter over the top in small knobs.

Roll out the last piece of dough, and lay it over as a lid. Press the edges tightly together, and cut 3-4 vents in the middle. You can also cut the dough into strips and weave a classic lattice pattern.

Brush the pie with 1 beaten egg, and sprinkle 1 tbsp pearl sugar over the top.

Preheat the airfryer to 160 °C fan.

Place the pie dish in the airfryer basket, and bake for 25 minutes.

Cover the top loosely with a piece of foil if it browns too quickly. Bake for a further 15 minutes, until the pastry is golden brown and the filling bubbles at the edges. (Check a couple of times along the way.)

Take the pie out, and let it cool in the dish for at least 1 hour, so the filling sets before you slice it.

Cut the pie into 4 pieces, and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.