Buttery shortcrust pastry and a sweet, stewed apple filling are the iconic duo that form the humble apple pie.

Renowned as something of a national delicacy made with the exclusive British Bramley apple variety, this pudding is a go-to for many.

This simple recipe is loved by BBC Good Food fans with 281 glowing reviews commenting on how easy the pastry is to make and the “delicious” flavour.

Shared by the Good Food recipe team, described the pie as a “classic” and “traditional dish” that has simplicity at its core.

Perfect after a Sunday roast, why not try your hand at making it this weekend?

Mix the 140g/5oz sugar, with the cinnamon and flour in a bowl that is large enough to hold the apples later on.

When the 45 minutes is up for the pastry, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork in a bowl.

Cut off one-third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin (20-22cm round and 4cm deep), leaving a slight overhang.

Roll the remaining third into a circle about 28cm in diameter. Now prepare the apples by patting them dry with kitchen paper before tipping them into the bowl with the cinnamon-sugar mix.

Give a quick mix with your hands and immediately pile high into the pastry-lined tin. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal.

Trim the edge with a sharp knife and make five little slashes on top of the lid for the steam to escape. If you want to freeze the pie to enjoy at a later date, do it at this stage.

Brush the pastry with the egg white and sprinkle with caster sugar. Bake for 40 to 45 minutes until golden, then remove and let the pastry sit for five to 10 minutes. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.