For the pastry

8 oz. plain flour, sifted

1 tbsp. white caster sugar

4 oz. unsalted butter, chilled and grated 

1 tbsp. apple cider vinegar

1-2 tbsp.

For the apple filling

1 lb. 10 oz. cooking apples, peeled, cored and sliced

½ lemon, juiced

¼ tsp. cinnamon (or more), optional

6 oz. white caster sugar, plus extra

1 tbsp. unsalted butter

For the egg wash and topping

1 egg

1 tbsp. milk

1 tsp. demerara suga

1. Make the apple stew by adding all the ingredients into a medium-sized pan. Place over a medium heat, cover with a lid, and cook for 5-10 minutes or until the apples have softened. Remember to stir occasionally. Remove from the heat and leave to cool completely.
2. To make the pastry, mix together the flour and sugar then rub in the butter until it resembles bread crumbs. Next mix in the apple cider. Mix in a little water at a time until you form a pliable dough. Divide the dough into 4 equal pieces, wrap individually in clingfilm and leave to chill in the fridge for 30 minutes or until the apple filling as completely cooled.
3. Preheat the oven to 180º Celsius and line two baking sheets with greaseproof paper.
4. Roll each of the dough into a 7-8 inch round. Spoon some of the apple filling into the centre of the pastry and evenly spread until it’s roughly 1 ½ inches away from the edge. Fold the outer pastry inwards gently creasing the it as you go. Next place on to the baking tray. Repeat this process with the remaining dough and filling.
5. Make the egg wash by whisking the egg and milk. Brush the mixture only on the exposed pastry. Next, sprinkle the demerara sugar on the pastry then bake in the oven for 30 minutes or until the crust turns golden.
6. Serve warm with custard, cream or ice-cream