Inspired by an autumn weekend kicking up the leaves and a desire for bright red, rosy apples from the Brogdale Collections, Kent.
Base and Decoration
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Filling
2 Large Brogdale Rosy Red Apples
Juice of Half a Lemon
1 Egg Yolk
100g Ground Almonds
3 Tbsp Bergamot Honey
Egg White and Milk whisked together to brush
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Method
Make pastry and apple crisps an evening ahead by following the recipes above - store crisps in airtight container and pastry in the fridge wrapped in cling film
Preheat oven to 180 degrees
Butter your pie dish and line with pastry, fill with a mixture of ground almonds and bergamot honey (I picked mine up from an Italian delicatessen)
Blind bake for 15 minutes
Fill with rosy red apple curd - 2 chopped rosy red apples and juice of a half lemon cooked for 10 minutes over a medium heat, with an egg yolk whisked in at the end
Decorate with pastry leaves and swirls and wash with egg white and milk
Bake for 40-minutes
Add apple crisps (not like me who put them on before and burned them)
Serve with your custard
