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Serves: 8 • Time: 1 hour 10 minutes, plus 30 minutes chilling
YOU NEED
1 quantity pastry • grated zest of ½ orange
60ml unsweetened orange juice • 6 green apples such as Granny Smith apples
2 teaspoons ground cinnamon • ½ teaspoon ground nutmeg
1 teaspoon vanilla extract • 50g raisins
1 tablespoon plain flour, plus extra for dusting
1 egg, lightly beaten with a splash of water
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Cut the dough into 2 pieces, one slightly larger than the other. Shape into discs, wrap in cling film and chill for 30 minutes. Place the zest and juice in a bowl. Peel, quarter and core the apples, slice into the orange juice and toss. Mix in the spices, vanilla, raisins and flour. Preheat the oven to 180°C/350°F/ Gas 4. Roll out the large piece of dough and use it to line a 20cm pie tin, allowing some overhang. Add the apples and moisten the dough edge with water. Roll out the small piece of dough to make a lid. Press the edges together with a fork and trim away excess dough. Cut slits in the top, brush with the egg wash and bake for 45 minutes, or until golden. Cool in the tin for 15 minutes before serving.