Step 1: Pastry
In a large mixing bowl, sift the flour and then add the butter cubes and salt. With clean cold hands rub the butter into the flour until it resembles chunky breadcrumbs. Don't over work it, there should be plenty of visible pieces of butter.
Add the cold water and the egg yolk to a small bowl and whisk lightly until combined. Add the yolk mix to the flour mix and combine until a dough forms. Again, do not over work the pastry - mix it just until it comes together.
Cut the finished pastry in half, cover each piece with cling wrap, and rest in the refrigerator for 30 minutes.
Step 2: Apple Pie
Pre heat oven to 160 degrees.
Cut your apples into 2cm chunks, place in a large saucepan with caster sugar, lemon juice, vanilla bean, flour and butter. Heat through for 5 to 10 minutes until the fruit begins to soften slightly. Remove the vanilla bean, and cool your apple mixture.
For the pastry, dust your bench liberally with flour. Roll out both pieces of pastry until they are about 5 mm thick. Cut out the pastry for the base making sure you leave a couple of centre metres overhang for crimping with the pie top. Push the pastry into the edges of your tin so it sits snugly.
Pour the cooled apple mix into the pastry lined dish. Take a brush and coat the edge of the pastry base with a little milk. Cut the second piece of pastry slightly larger than the diameter of the pie shell. Place on top of the apples and carefully crimp the two edges together. Make 4 small cuts in the centre of the pastry lid for steam vents. Brush the pie with beaten egg yolk and sprinkle with castor sugar.
Bake the pie for 40-50 minutes or until the pastry is golden and crisp. Place pie on a cooling rack and allow to cool slightly.
Step 3: Plating and Serving
Fold the lemon curd and the softly whipped cream together in a large mixing bowl. Slice the warm apple pie into thick wedges and serve in pudding bowls with a dollop of your lemon curd cream.
Photography by Kieran Scott