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Ready in: 1¼ hours (plus chilling and cooling time)
Serves: 8

No nutritional information available.

Ingredients

- 375g (13oz) plain flour
- 250g (9oz) caster sugar
- 200g (7oz) butter, chilled and diced, plus extra butter, softened, for greasing
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- ¼ tsp ground cloves
- 6 Granny Smith apples, peeled, cored and sliced
- 50g (2oz) sultanas
- 75g (3oz) flaked almonds
- Icing sugar to dust

Method

1. Sift the flour into a large bowl, stir in 150g (5oz) of the sugar and add the butter. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg, vanilla and 1½ - 2 tbsp cold water and mix to a dough. Turn onto a floured surface and knead lightly smooth then wrap in cling film and chill for 30 minutes.

2. To make the filling, place the rest of the sugar in a large pan with the cloves and 120ml (4fl oz) water. Bring to the boil then add the apples, reduce the heat to low and simmer, covered, for 5 minutes until almost tender. Stir in the sultanas and leave to cool.

3. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly grease a 23cm (9in) round deep pie dish. Roll out ⅔ of the pastry between 2 sheets of greaseproof paper to 5mm thickness. Trim the edges and prick the base all over with a fork. Place the dish on a baking tray and bake for 20 minutes until the pastry is golden. Leave to cool.

4. Spoon the apple filling into the pastry case. Use a cheese grater to coarsely grate the rest of the pastry over the filling. Sprinkle with the almonds and bake for 25 - 30 minutes until golden. Dust with icing sugar and serve with cream, if liked.