For the pastry

• 250g plain flour
• 125g butter, cubed
• Pinch of salt
• 3-4 tablespoons cold water

For the filling

• 50g caster sugar
• 50g dark muscavado sugar
• 50g butter
• 50g Flour
• 25ml water
• 700g Bramley apples, peeled, cored and sliced
• Juice and zest of 1 lemon
• 1/4 teaspoon cinnamon
• Caster sugar for sprinkling
• 25cm pie dish

Method

To make the pastry sift the flour and salt into a bowl. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs. Pour in the cold water and mix with a round-bladed knife until it all starts to come together.

Knead the pastry a little, until it forms a ball. The less you handle it the more short and crumbly it will be. Then wrap in clingfilm and rest it in the fridge for 30 minutes.

Take about two thirds of the pastry and roll it out onto a floured surface into a circle big enough to line the pie dish. Gently press the pastry into the pie dish and trim off any excess. Wrap it up again and put back in the fridge while the apples are prepared.

Peel, core and slice the apples no thinner than 0.5cm. Squeeze the lemon over them and grate in the zest. Sprinkle with the cinnamon.

To make the caramel sauce melt the butter in a large pan, then add the flour and cook gently for one minute. Add both sugars and the water then bring to the boil and simmer for a few minutes.

Add the apple slices and stir to coat them with the caramel. Cook gently for a few more minutes until the apples begin to soften.

Allow to cool, and then place them into the lined pie dish.

Preheat the oven to 170˚C.

Roll out the remaining pastry and cut it into 10 or 12 strips as long as the pie dish. Use a pastry brush to brush a little water around the edges of the tart so the lattice top will stick.

Weave the lattice on top, securing the edges. Then trim off the excess pastry. Sprinkle the pie generously with caster sugar, then bake for 30 minutes. Serve with custard or good quality ice-cream.