Bramley apple shortcake

. 1.2 kg Bramley cooking apples (900 g peeled and cut)
. a squeeze lemon juice
. 150 g sugar
. 250 g butter (200 g + 50 g)
. 250 g plain flour
. 1 tsp baking powder
. 1 medium egg
. 2 Tbsp milk, for glazing

Lightly butter a 22 – 24 cm shallow pie dish or tart tin.
Peel and cut apples into chunks (roughly 3-4 cm cubes) and place them in a bowl with water and a squeeze of lemon juice to help prevent browning.
Place sugar into TM bowl and grind 5 sec / speed 10. Set aside 2 Tbsp of this sugar.
Add 200 g butter to mixing bowl and chop 3 sec / speed 6.
Add flour, baking powder and egg then knead 1 min 30 sec / dough mode.
Tip dough out onto a floured surface and divide into 2 portions, one slightly larger than the other (roughly 350 g & 250 g). Press the larger portion into the prepared pie / tart dish, using floured hands and place in fridge.
Roll remaining dough into a disc the size of your pie / tart dish and place in fridge.
Place a roasting tin with 50 g butter in oven then preheat to 180°C.
Drain apples and add them to roasting tin. Sprinkle 1 Tbsp of the reserved icing sugar and bake for 18 minutes at 180°C.
Transfer apples to pie / tart dish.
Carefully lay the remaining dough disc over the apples. Press the edges together, brush gently with milk (or with your fingers) and sprinkle with the remaining icing sugar.
Bake for 30 minutes (180°C) until golden.
Serve hot or cold with some vanilla ice cream or double cream.