Preheat oven to 220c fan with a pizza stone/oven tray placed on the lower 1/3rd rack
Simmer water, sugars, and cinnamon stick together on medium heat, until reduced by half, thickened, and foaming. This will form your sugar syrup ~5-7mins
Turn the heat off and pour into a wide based pan with your apples
Add cinnamon, nutmeg, vanilla, and almond extract
Place on medium heat for ~12 mins until no liquid remains. Bramley apples should be fully softened and the braeburn will have softened slightly
Turn the heat off, add your almond butter and mix to combine. Adding the butter whilst apples are hot will allow for a more even distribution. Cool completely, then refrigerate till cold
Fill pie base with the apples and place your top crust on top, cut any excess away and crimp to your desired style
Heat your eggwash ingredients together in the microwave for 10s, and mix to combine
Create a minimum of 4 slits on the top pastry for steam venting, brush make-shift eggwash and bake on the preheated tray for 10 mins at 220'C. Reduce temp to 170'C and continue baking for 40-45mins or until golden
Allow to cool for 30 mins before cutting into the pie
