In a food processor, pulse together the flour and sugar to combine. Add the butter and pulse 6-8 times to combine. While pulsing the engine, add the vinegar and enough iced water until the mixture holds together when pressed.

The pastry can also be made by hand by rubbing the butter into the flour (don’t overdo this, some bigger chunks of butter are okay). Mix in the vinegar and water using a butter knife until the dough comes together.

Either way, tip the pastry onto the bench and quickly shape it into a flat disk. Place into a covered container and chill for a minimum of 30 minutes to rest the pastry for easier rolling. Or refrigerate for up to 2 days.

Preheat the oven to 190C (fan 170C). Grease a 25 cm pie dish.

On a lightly floured bench roll the pastry out into a round to fit the dish. Carefully press into the dish and trim the edges - you can be a little rustic with the pastry edge. Pierce the pastry a few times with a fork and chill again for 15-20 minutes (resting the pastry once rolled helps to prevent shrinkage).

Make the filling. In the mixing bowl combine the sugar, butter, lemon zest and juice, eggs and flour. Whisk to combine. Add the grated apple and mix together.

Pour the filling into the chilled pastry and bake for 30-35 minutes until set and golden.

Serve wedges of pie warm or cold with yoghurt or vanilla ice cream.