• 1 kg (2 lb) or about 5 cooking apples, quartered, cored, peeled and thickly sliced
  • 100 g (3½ oz) caster sugar, plus extra for sprinkling
  • grated rind of 1 small orange
  • ½ teaspoon ground mixed spice or ground cinnamon
  • 3 whole cloves
  • 400 g (13 oz) chilled ready-made puff pastry
  • beaten egg, to glaze

Fill a 1.2 litre (2 pint) pie dish with the apples. Mix the sugar with the orange rind, mixed spice or cinnamon and cloves, then sprinkle over the apples.

Roll the pastry out on a lightly floured surface until a little larger than the top of the dish. Cut 2 long strips from the edges, about 1 cm (½ inch) wide. Brush the dish rim with a little beaten egg, press the strips on top, then brush these with egg (see page 16). Lift the remaining pastry over the dish and press the edges together well.

Trim off the excess pastry, knock up the edges with a small knife, then flute (see pages 17). Reroll the trimmings and cut out small heart shapes or circles with a small biscuit cutter. Brush the top of the pie with beaten egg, add the pastry shapes, then brush these with egg. Sprinkle with a little extra sugar.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until the pastry is well risen and golden. Serve warm with spoonfuls of crème fraîche or extra-thick cream.

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