Prepare the crust

Make (or assemble) your pastry and divide into two dough discs. Wrap and refrigerate (or follow the instructions from your pastry recipe).

Take one disc and roll it out just big enough to line a 23 cm (9″) metal pie tin. You want a somewhat thicker base for sturdiness. Trim the edges cleanly.

Prick the base about 30 times with a fork (but don’t pierce through to the bottom).

Cover with cling wrap and freeze for about 2 hours (or longer, if convenient).

2. Blind bake (par‑bake) the crust

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

Lay two large sheets of parchment or baking paper in an “X” over the pie tin, then fill with baking beads (or uncooked rice or dried beans if you don’t have real beads).

Bake for 25 minutes.

Remove from oven, lift out the beads using the paper flaps, and brush the crust base and sides (not the rim) with the whisked egg.

Return to oven for 5 more minutes. The crust should be lightly golden and fully cooked.

Let it cool about 15 minutes before filling.

3. Prepare the apple filling

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

In a bowl, combine brown sugar, cinnamon, ginger, nutmeg, and salt.

Toss the apple slices with the spice mix, ensuring they separate and get coated.

Spread apples in two large trays (in a single layer). Bake until the apples are soft but still holding their shape—check at 15 min, then every 5 min (these might take ~40 min, depending on your apples).

When done, drain off juices: hold apples back with a spatula and pour juices into a saucepan.

Let the apple slices cool ~15 minutes, left in the trays.

On low heat, simmer the drained juices plus butter until reduced to about ⅓ cup (≈80 ml), becoming a syrup. Remove from heat and cool.

4. Assemble and bake the pie

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

Fill the blind‑baked crust: place about ⅔ of the apples in, gently pressing to remove air pockets. Then mound the remaining apples atop, and pour the cooled apple syrup over everything.

Top with your pastry (either a lattice or a full lid). Trim excess dough, seal edges (use water to help), and brush with egg wash. Sprinkle with sugar if desired.

Bake ~45 minutes, or until the pastry is golden and syrup bubbles through the top.

Cool at least 3 hours before slicing. For neater slices, refrigerate overnight, then unmold and reheat slices briefly (10 min at 180 °C or gently in microwave).