Deep-filled apple pie

Method

Heat oven to gas mark 6/200ºC (190ºC in a fan oven) and put a baking sheet on shelf. In a food processor, add plain and self-raising flour and pulse to sift. Add butter and whizz for 1 min. With motor running, add sugar, egg yolk and 4tbsp water and whizz till all come together.

Remove pastry from processor and knead briefly. Then divide into 2 balls (make one bigger than the other). Wrap with clear film and place in fridge for 30 mins to firm up. In a large nonstick pan, stir together apples, lemon juice, cinnamon and sugar. Cook over a low heat, stirring, for 5-10 mins, till apples are softened and mixture is sticky.

Roll out 2 balls of pastry to thickness of a £1 coin and line tin with largest piece, leaving edges hanging over sides. Pile apple mixture into lined tin and top with second piece of pastry. Press edges of pastry together and cut off any excess. Glaze with beaten egg yolk, sprinkle with sugar and make a hole in centre of pie. Place on baking sheet in oven and cook for 25-30 mins, till golden. Serve with custard, cream or ice cream.