Annie Bell's Old Fashioned Apple Pie and Cream

A traditional favourite gets the packed-to-the-crust-with-fruit treatment.

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   1. To make the pastry, place the flour and butter in a food processor, give it a quick burst at high speed to reduce it to a crumb-like consistency, then add the icing sugar and give it another quick burst. Add the egg yolk and enough water to bring the dough together, wrap it in clingfilm and chill for several hours or overnight. Meanwhile, soak the raisins in the rum in a small bowl for several hours or overnight.
   2. Preheat the oven to 180C/160C fan/350F/gas 4. Have ready a 30cm oval gratin dish or suitable pie dish equivalent. Allow the dough to come to room temperature for a few minutes and then knead it until pliable. On a lightly floured surface, thinly roll out two thirds of the dough. Use this to line the base of the dish, pressing it in and letting the extra hang over the sides. Trim the excess.
   3. Peel, core and slice the apples. Toss these with the sugar and the flour, then mix in the soaked raisins and any residual liquor. Tip the fruit mixture into the pie dish.
   4. Roll out the remaining pastry and any trimmings to make a lid. Brush the rim of the pastry in the dish with milk. Lay the pastry lid on top, press the edges together and trim, then push down slightly below the fruit (which will sink as it bakes) and crimp with a fork. Optionally, cut decorative apple shapes from the pastry trimmings, brush with milk and press on to the pie.
   5. Brush the pie all over with milk, dust with icing sugar and bake for 35-45 minutes until the pastry is lightly golden and the apples are tender. Leave to stand for 10 minutes and serve hot or warm with clotted cream.
   6. You can also reheat the pie for 20 minutes at 180C/160C fan/350F/gas 4.