Make a double batch of shortcrust pastry. Form the dough discs, wrap and refrigerate.

Roll out one dough just large enough to fit a 23cm/9" metal pie tin. Trim off excess pastry, prick the base 30 times with a fork. Freeze for 2 hours.

Preheat oven to 200°C / 400°F (180°C fan).

Place two large sheets of baking/parchment paper in a "X" over the pie tin then fill with baking beads. Bake for 25 minutes.

Remove from oven, brush base and sides lightly with whisked egg. Return crust to oven for 5 minutes.

Cool crust for 15 minutes before filling.

Preheat oven to 180°C / 350°F (160°C fan).

Mix the sugar, cinnamon, ginger, nutmeg and salt in a bowl.

In a large bowl, sprinkle spice mix over apple slices. Toss well.

Spread apples across 2 large trays and bake until soft but still holding form, checking at 15 min and every 5 mins thereafter.

Drain off juices and let apple slices cool on the tray for about 15 minutes.

Add butter to apple juice saucepan and simmer until it reduces to ⅓ cup, becoming syrupy.

Turn oven up to 200°C/400°F (180°C fan).

Fill the pie crust with ⅔ of the apples, then arrange the remaining apples on top. Pour apple syrup over the slices.

Top with pastry lattice, trim excess, and press to adhere on to pie crust rim using water to seal. Brush lattice with egg wash and sprinkle with sugar.

Bake for 45 minutes or until the pastry is golden and syrup is bubbling through the lattice.

Cool at least 3 hours before cutting to serve.