Unwrap the dough and divide it into 2 even balls. Then wrap one ball in the cling film again. Roll out the other dough ball into a thin circle. Coat an 8-inch (20 cm) diameter pie tin with it.

Cover it with a sheet of baking paper. Pour in some baking beans or weights.

Blind bake the pie crust in a preheated oven at 256°F (180°C) for 15 minutes. Then let the crust cool at room temperature. In the meantime roll out the other dough ball. Place it on a piece of cling film. This will make it easier to work with. Cut the dough into 11 strips with a sharp knife or pizza cutter.

Carefully remove 5 strips.

Now you can do 2 things: place the strips on top of the others…

Or weave them one by one…

And make a firm pie cover. Then place the dough cover in the fridge for 5 minutes. Fill the cooled pie crust with the cooked apple chunks (remove the clove and star anise).

Top with the cover and trim the edges and remove any excess dough.

Brush the top with the beaten egg yolk and then sprinkle with the remaining caster sugar.

Bake the apple pie in a preheated oven at 356°F (180°C) for 35 to 40 minutes. The top should be nicely golden in the end. Cover the pie with tinfoil if it brown too quickly. Remove the baked apple pie from oven. Serve lukewarm.