• 250 g British self-raising flour
  • 50 g icing sugar, sifted
  • 125 g unsalted butter, cut into cubes
  • 1 large British free-range egg, beaten, plus extra for glazing
  • 1 splash British fresh whole milk
  • 4 Bramley apples, peeled, cored and chopped
  • Zest and juice of 1 lemon
  • 50 g Fairtrade granulated sugar
  • 1 tbsp cornflour
  • 0.5 tsp Fairtrade ground cinnamon
  • 0.5 tsp ground ginger


  1. 1

    Pulse the flour, icing sugar and butter in a food processor until it resembles breadcrumbs. Add the egg and pulse until the dough comes together in a smooth ball, adding the milk if necessary. Wrap in clingfilm and chill in the fridge for 20 minutes.

  2. 2

    Meanwhile, in a bowl, mix together the apples, cornflour, lemon zest and juice, sugar and spices. Place in a 1-litre ovenproof dish and brush the edges of the dish with a little beaten egg. Preheat the oven to 190°C, fan 170°C, gas 5.

  3. 3

    Roll out the pastry to a thickness of 0.5cm. Drape over the apple mixture and pinch the edges to secure onto the rim. Make a 1cm hole in the centre and decorate the top with leaves made from leftover pastry, securing with the extra beaten egg.

  4. 4

    Brush all over with the remaining egg and bake for 20 minutes. Reduce the oven to 180°C, fan 160°C, gas 4 and cook for a further 15-20 minutes, until golden.

Nutritional Details

Each serving provides
  • Energy 2525kj 603kcal 30%
  • Fat 28.7g 41%
  • Saturates 16.0g 80%
  • Sugars 32.5g 36%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 1038kj/248kcal

Each serving provides

76.6g carbohydrate 2.4g fibre 8.5g protein

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