Adding finely sliced Bramley apple to coleslaw to serve with cold roast pork.
Heat oven to 200C/fan 180C/gas 6.
Tip the sultanas into a bowl with the brandy,
microwave on high until warm and plump,
then set aside. If the pastry is in two blocks,
squish it together, then cut off a third and set
aside. Roll out the rest of the pastry into a
large circle, about the thickness of a £1 coin.
Use it to line a 23cm shallow springform
cake tin, making sure that it overhangs the
rim all the way round. place in the fridge.
Tip the apples into the bowl with the
sultanas, all but 2 tbsp of the sugar and
the spices. Toss everything well to coat the
apple. Roll out the rest of the pastry, then cut
into a circle, using the base of the tin as a
guide. Using your fingers, arrange the apple
slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides.
Brush the lid with egg, then fold back and
pinch the overhang to seal. Brush the top
generously with egg, then pierce 2 slits in
the top and scatter on the remaining sugar.
Bake for 30-35 mins until golden. Leave
to cool in its tin for a good hour, until the
bottom is cool enough to touch. Run a
knife around the pie’s edge, then open the
side of the tin and remove the pie. Serve
sliced with ice cream or clotted cream.