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
Trim off the excess pastry, knock up the edges with a small knife, then flute (see
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.