Method

• 1.
  For the pastry, place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for 4-5 minutes until light and fluffy. Add flour, eggs, vanilla and lemon zest and beat until a soft dough forms.
• 2.
  Place dough on a lightly floured surface and bring together, then divide in half and shape into 2 discs. Wrap each disc in plastic wrap and chill for 1 hour to rest.
• 3.
  Meanwhile, preheat oven to 180°C. Grease a 24cm springform cake pan and line the base with baking paper. Remove one pastry disc from the fridge and roll out on a lightly floured bench to 5-7mm thick.
• 4.
  Carefully transfer to the prepared cake pan and use pastry to line the base and sides, pushing pastry right into the edges. Trim excess from the top.
• 5.
  Spread jam over the base. Peel and cut apples into quarters, removing the cores, and lay them over the jam. Roll out the second pastry disc to 7mm thick. Place on top of the apple layer, trim any excess, and press the pastry edges together to seal.
• 6.
  Sprinkle with extra caster sugar and dot over extra 20g butter.
• 7.
  Place pie on a large baking tray and bake for 45-50 minutes until golden brown. Remove from oven and allow to cool in the pan for 30 minutes. Remove from the pan and slice to serve.