Instructions

• Make filling:
• 01 Place all filling ingredients in a pan and cook gently on the stove until apples begin to break down and a chunky puree is formed. Remove from the heat and allow to cool.
• Make pastry :
• 02 Hand method: Sift the flour into a bowl, add the butter and rub in until the mixture resembles breadcrumbs. Add the beaten egg with 2 tbsp cold water and stir with a round-bladed knife until the mixture forms a dough. Chill.
• 03 Machine method: place flour and butter into a food processor and process until resembles breadcrumbs and then add beaten egg with 2tbsp cold water. A quick process to pull together before turning out onto a floured work surface to form a soft dough. Chill.
• Assemble:
• 04 Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface and line the skillet. Fill the centre of the skillet with the cooled apple puree. Brush the rim of the dish with beaten egg. Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Score the top of the pie with the tip of a knife. Finally glaze the top with beaten egg and a sprinkling of caster sugar.
• Bake:
• 05 Place a baking tray into the oven to preheat and when hot, place the skillet pie on top and bake in the oven for 45–55 minutes or golden-brown all over and the apples are tender.
• Serve:
• 06 Delicious hot or cold with clotted cream, ice cream or custard.