The sweet pastry

• 300g plain flour
• 110g sugar
• 1 tsp baking powder
• 180g cold butter
• 2 egg yolks
• 2 tbsp cold sparkling water (if needed)

The filling

• 2 tbsp breadcrumbs
• 700g eating apples (peeled and chopped)
• 300g Bramley cooking apples (peeled and chopped)
• 2 tbsp cornflour
• 150g light brown sugar

The topping

• 150g plain flour
• 1 tsp baking powder
• ½ tsp cinnamon
• 75g soft brown sugar
• 20g porridge oats
• 50g nuts
• 75g butter

1. Place the raisins in a small bowl and leave them to soak in tea for two hours.
2. Put the flour, sugar, and salt into a food processor bowl and pulse a few times to combine. Add the butter and continue to pulse until the mixture begins to resemble coarse breadcrumbs.
3. Add the two egg yolks and continue to pulse until the dough comes together. Add the water if necessary. Remove the dough from the bowl and shape it into a ball. Wrap the dough in cling film and leave it to rest in the fridge for at least an hour.
4. When you are ready to bake, preheat the oven to 180°C and remove the dough from the fridge. On a well-floured surface, roll out three-quarters of the dough into a circle, keeping the remainder in the fridge.
5. Press the dough into the prepared tin. Sprinkle the breadcrumbs over the base of the dough and place the tin in the fridge.
6. Peel and core the apples, then cut them into large chunks. Mix them in a large bowl with the cornflour, brown sugar, and spice. Pour the mixture into the prepared tin.
7. For the topping, mix together the flour, spice, sugar, oats, and nuts. Add the melted butter and mix everything well. Pour the topping over the apple mixture.
8. Bake the pie on the bottom shelf of the oven for about 60 minutes. If the pastry gets too dark, cover it with foil.
9. When the pie is ready, remove it from the oven and place it on a wire rack. Allow it to cool before serving with freshly whipped cream.

Rysait Lisa Fearn 

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