Stew apples first by slicing them thinly and putting them into a heavy based pan with 1 cup of caster sugar for around 10minutes just to soften them

To make the pastry; Grate butter into a large bowl. Add sugar and flour. Rub together using fingertips until it’s like fine breadcrumbs.

Add in eggs and using hands, bring the pastry together. Working as lightly and quickly as possible.

Form into a flat disk and place into fridge for 30mins to rest.

Grease and flour a large oven proof dinner plate (the pastry should do enough for a side plate as well but you can freeze any leftovers)

Preheat the oven at 165°c fan

Take the pastry from the fridge and cut into ⅔ and ⅓ pieces

Using the larger two thirds of the pastry roll it out on a floured surface until it’s large enough to cover your oven proof plate.

Place pastry onto plate, pressing into any corners or grooves and arrange stewed apples on the pastry (make sure they’re cold or they’ll melt your pastry!)

Leave 2” from the edge so your apples don’t spill out during baking. Trim any excess pastry.

Sprinkle with cinnamon (optional)

Using a small bit of milk, go along the rim of the pastry before repeating the rolling process with the smaller piece for the lid

Once the lid is on, crimp between fingers or seal using a fork. Again trim any excess pastry and brush the top with a small bit of milk and place in the oven for 20-25mins at 165°c until golden brown

Dredge with caster sugar as soon as it’s out of the oven and leave until almost cool before cutting