Preheat oven to 375º F.

In an automatic mixer, using a metal blade, pulse your flour, sugar and salt together. Add in cold, cubed butter and pulse. Slowly add in ice water until you achieve a textured crumbly mixture. (If you don’t have a mixer, combine ingredients in a large bowl, and use a fork to combine.)

Before the dough has formed a ball, remove the blade and gather the dough into a ball by hand. Slightly flatten the dough into a disc and wrap in plastic wrap. Refrigerate for at least 2 hours.

In a large bowl, toss apples in lemon juice, flour, white and brown sugar, cinnamon and nutmeg and ground cloves. Set aside.

Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge. On a lightly floured surface, roll ½ of dough out into a circle, 12-14 inches round, roughly ¼-inch thick. Gently lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that ½-inch remains to fold over the circular edge of pie pan. Take second half of dough from fridge and repeat process.

Pour apple mixture into pie pan and cover the top of apples with pats of Kerrygold unsalted butter. In a small bowl, beat egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture. Cover the entire pie with remaining rolled out dough in any pattern or decoration desired. Ensure there are some small holes in pattern or top of dough to allow heat to escape. Seal edges of pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan. Brush egg mixture all over the top of crust and sprinkle with sugar.

Bake for 50 minutes, or until crust is golden brown.


To make a lattice crust:

Evenly roll out the crust pastry into a circle 12 inches in diameter. Always roll starting from the center to keep the pastry strips evenly thick. Dust surface with flour to prevent sticking.

Cut the rolled out pastry with a sharp knife into ½ in. wide strips. Lay strips in alternating positions by placing one pastry strip horizontally on the cutting board. Lay the next strip vertically on top of the first. Continue placing the strips on the cutting board alternating strips horizontally, then vertically, creating a woven pattern. Transfer the woven pattern to the pie and press the ends of the strips into the bottom pastry to seal. Trim the excess strips around the pie.

Beat a large egg with a fork until combined to create egg wash. Brush the edges of the strips lightly with the egg wash. Lay braided crust around the edge of the pie, press gently to adhere.