Light and Flaky Fall Apple Pie

Preheat oven to 425°F/220°C.

Combine flour and salt in large mixing bowl. Using pastry blender or two knives cut in butter and shortening until the mixture resembles coarse crumbs.

In small bowl, lightly beat egg, vinegar and water. Add to flour mixture, stirring with fork to bring pastry together.

Divide into two balls, wrapping one in plastic wrap and setting aside.

Working on a well-floured surface, roll second ball into a circle big enough to line a 9-inch (23 cm) pie plate (about 11 inches/28 cm across). Transfer to pie plate and set aside.

Add apple slices to large bowl.

In small bowl, stir together sugar, flour and cinnamon. Sprinkle over apples and toss to coat.

Scrape filling into pie shell. Arrange apples to fill shell evenly, ensuring surface is relatively flat.

Roll second ball of pastry into circle that is at least 10 inches (25 cm) across. Before transferring to pie, carefully cut out the shape of a tree trunk and branches.

Transfer pastry to cover filling. Trim excess pastry from edges (reserve trimmings for the leaves). Crimp edges.

Divide the leftover pasty into three balls. Mix each ball with a couple drops of food colouring (yellow, orange and green make nice choices). Use small amounts of coloured dough to form leaf shapes. Position on pie like leaves on branches. Use dull edge of knife to press details into leaves. Sprinkle with sugar.

Place pie on baking sheet to catch any drips. Bake on bottom rack for 10 minutes, then move pie to middle rack and lower heat to 350°F (180°C). Bake for another 45 minutes, or until filling is bubbling and crust is golden.

Allow to cool for at least half an hour before serving to allow the filling to set.