Ingredients

• 350g/12oz plain flour
• plus extra for dusting
• 200g/7oz cold butter
• cubed
• 1 free-range egg yolk
• 2-3 tbsp water
• to bind
• 2 apples
• peeled
• cored and sliced
• 2 tbsp caster sugar
• ½ tsp ground cinnamon
• 200ml/7fl oz double cream
• ½ tsp ground cinnamon
• 1 tbsp icing sugar
• plus extra for sprinkling

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the pie
• place the flour and 175g/6oz of the butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg
• then add just enough water
• one tablespoon at a time
• to bind the mixture. Blend briefly to bring the mixture together as a dough.
• Tip the dough out onto a floured work surface and knead gently. Shape into a ball and roll out into a flat circle with the thickness of a pound coin. Place onto a baking sheet lined with greaseproof parchment.
• Arrange the sliced apple on the pastry
• leaving a 2.5cm/1in gap around the edges
• then sprinkle over the caster sugar and cinnamon and dot with the remaining butter. Draw the edges of the pastry up to form a crust and pinch to hold in place. Bake for 8-10 minutes in the oven
• or until the pastry is golden-brown and crisp.
• For the cinnamon cream
• whisk the cream together in a bowl with the cinnamon and icing sugar until soft peaks form when the whisk is removed.
• Serve the apple pie with spoonfuls of the cinnamon cream and a sprinkle of icing sugar.