This is such a perfect autumnal desert. The tart apple is perfectly complimented by the sweet sugar, and the maple syrup gives it an extra depth of flavour.  Hopefully you’ll appreciate it a bit more than Mia or Johnny did……!

Serve with ice cream, clotted cream or custard. Serves 6.

Pastry

2 cups of plain flour

1/4 tsp of salt

200 grams of butter cut into small cubes

1/2 cup of caster sugar

1 egg

1 tbsp of cold water

Filling

1 kilo of Sturmer or very tart Granny Smith apples (peeled, cored and finely sliced)

1/3 cup of caster sugar

Juice of 1 lemon

2 tbsp pure maple syrup

1/4 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Preheat oven to 180 degrees C.

Combine the filling ingredients in a bowl and toss gently.

Put flour, salt, sugar and butter into a food processor and mix until it resembles fine breadcrumbs (alternately you can do this by hand, but don’t overwork the ingredients). Add egg and water, and mix again to form a dough. Turn the mixture onto a floured surface and knead lightly. Form into a ball, wrap in cling film and refrigerate for 15 minutes.

Roll 2/3 of mixture between sheets of baking paper for the base, and line the tin. Fill with apple mixture and then roll remaining pastry for the top. Cut a small vent into the pasty, brush with egg and bake for 50 mins – 1 hour, or until crust is golden brown. Stand for 10 mins before serving.