• 300g plain flour
• 150g cold butter, cut into cubes
• 2tbsp caster sugar
• zest of 1 lemon
• 2 eggs
• 500g (4 large) bramley apples
• 150g caster sugar
• 2tbsp cornflour
• 1 heaped tsp ground cloves
• 1 heaped tsp ground allspice

1. Preheat the oven to 200C
2. Line the bottom of a quiche tin/pie tin/enamel plate with baking paper
3. In a food processor, blitz the flour and butter until it resembles fine breadcrumbs, then tip into a large bowl
4. Mix in the 2 tablespoons of sugar and lemon zest, then one of the eggs and a tablespoon of cold water. Mix until it comes together into a ball
5. Cut the dough ball in half and roll out one half to half a cm thick, use this to line the tin and put in the fridge to cool for 20 minutes
6. Peel*, core and slice the apples and put into a large bowl
7. Add the sugar, cornflour and spices and mix well
8. Take the tin out of the fridge and fill with the apples
9. Beat the other egg and use to wet the rim of the pastry
10. Roll out the other half of the dough to half a cm thick and place on top of the apples to make a lid
11. Pinch all around the edges to seal the base and lid
12. Use the remaining beaten egg to wash the top of the lid then sprinkle some caster sugar over the top
13. Poke some holes in the lid to let steam escape and bake for 40 minutes until golden

*To stop the apples browning, fill a bowl with water and add some lemon juice. Add the apples to this as soon as they are peeled until needed for the recipe