Another one from the great pastry book from Nikosia. I’m very pleased with it, though my Mum’s apple pie it isn’t. Different pastry, Mum always makes it kind of shortcrust, but my apples this evening were prepared with a lot of cinnamon and and … a zest of one orange. When the pie is warm, the orange peel comes through beautifully.

For the pastry I used 180g of plain flour, a pinch of salt, 90 g of butter and a bit of cold water to keep it together. Once combined I cooled it in the fridge and got cracking with the apples. I tossed the peeled and thinly sliced apples in  a mixture of flour, sugar, cinnamon  and orange zest. Most of the pastry went for the bottom, then in went the apples, then the rest of the pastry on the top, egg yolk and- which I remembered 40 minutes into the baking- caster sugar on top. I baked it in 200 Celsius for the first 30 minutes and for the remaining 15, in 150.

Served it with Waitrose’s finest vanilla custard.