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|1||each||Pampas Shortcrust Pastry|
|20||g||Meadow Lea Spread|
Grease each side of the pie dish with Meadow Lea Spread. Roll out the Pampas Shortcrust Pastry and slice a size that is just a bit wider than the pie dish. Stretch the pastry over the tin, push it gently into the edges and slice off the overhang. Place the lined tray in the fridge so the pastry can firm.
Peel and slice the apples and place them into a medium-sized pot with cinnamon, caster sugar and water. Cover the pot with foil and place on a medium to high heat on the stovetop for four to five minutes. Bring to a boil and allow the apples to simmer, then drain and put them aside. Once they have cooled down, add them to the pastry-lined pie tin.
Roll out the Pampas Shortcrust Pastry and slice another large size. Stretch it over the filled pie tin to form the lid. Cut around the edges of the pie with a knife and press the layers together. Slice three small holes in the pastry, so it can release some steam during baking.
In a bowl, whisk together the egg, butter and milk. Brush the lid of the pie with the egg mixture.
Place the pie in the oven at 165 degrees Celsius for approximately 35 minutes or until the pastry is golden brown.