Ingredients

• 175g/6oz plain flour, sifted
• 25g/1oz ground almonds
• 150g/5oz caster sugar
• 100g/4oz butter
• 1 egg yolk
• 750g/1¾lb Bramley apples, peeled and sliced
• 2 tbsp lemon juice
• 25g/1oz white breadcrumbs
• 50g/2oz toasted almonds, chopped
• 100g/4oz flaked almonds
• 50g/2oz caster sugar, for topping

Method

1. Preheat the oven to 190C/375F/Gas 5. Sift flour into a bowl, add ground almonds and 25g/1oz of the sugar, rub in the butter until mixture resembles breadcrumbs. Mix to a soft dough with the egg yolk and 1 tablespoon cold water. Knead lightly, wrap in plastic film and chill for 30 minutes.
2. Roll pastry out on a floured work surface and use to line a 20cm/8in loose-bottomed flan tin. Chill for 30 minutes.
3. In a pan place the apples, lemon juice, remaining sugar and 2 tablespoons water. Cook for 10 minutes, drain and cool.
4. Mix breadcrumbs with the chopped almonds. Spread over the pastry case and top with the sliced apples.
5. Mix flaked almonds with the caster sugar and 1 tablespoon water. Spoon over apples in the dish. Bake for 40-45 minutes, covering the pie with foil once the almonds are golden brown.

Notes