Apple pie with Devon clotted cream recipe

Ingredients

• 300 g plain flour
• pinch of salt
• 188 g butter
• 2 eggs, plus 1 extra to glaze
• 75 g sugar
• knob of butter
• Sprinkling of brown sugar
• 1 kg Bramley apples, peeled cored and sliced
• pinch each of cinnamon and allspice
• 100 ml calvados

Method

1. Heat the oven to 180°C (gas 4). Sift the flour and salt into a bowl and rub in the 188g butter. Beat two eggs with the 75g sugar, pour them into a well in the flour mixture and bring the pastry together gently.
2. Roll out two-thirds of the pastry on a lightly floured surface to about the thickness of a pound coin. Use it to line an 18cm deep springform tin.
3. Line the pastry with greaseproof paper and baking beans. Bake for 15 minutes, remove the paper and beans, then return the case to the oven for 5 minutes to dry the base.
4. Melt the knob of butter with the brown sugar in a frying pan. Add the sliced apples, cinnamon and allspice and cook until the fruit is caramelised.
5. In a separate pan, reduce the Calvados, then pour it over the apples. Spoon the filling into the pastry case.
6. Roll out the remaining pastry to make a lid, place it over the pie and seal the edges. Brush with the remaining beaten egg and bake at 180°C until the pastry is golden.