Ingredients

Step by step

1. For the pastry, rub the butter into the flour and icing sugar until crumb-like, then add a pinch of salt, the egg and milk, and combine together into a ball of dough. Flatten slightly, wrap in clingfilm and rest in the fridge for 30 minutes.
2. Put the apples, 50g sugar, lemon juice and cinnamon into a large saucepan. Cook over a medium heat, covered, for 5-7 minutes, stirring occasionally, until the apples are just breaking up. Mix well; the Bramleys should be broken down into a rough sauce consistency and the Pink Ladies still holding some texture. Taste, and add a bit more sugar if the filling seems very tart, but it shouldn’t be oversweet. Set aside to cool completely. Heat the oven to 200°C, fan 180°C, gas 6.
3. Take the pastry from the fridge and allow to soften at room temperature until pliable. Roll out on a lightly floured surface to a large circle that will fit in a greased, deep, 23cm flan tin. Lightly dust the surface of the dough with a little flour, wrap around the rolling pin and then unroll onto the flan tin. Gently press the pastry into the sides, leaving a small overhang, and then put in the freezer or fridge to chill for 15 minutes or until firm.
4. Meanwhile, unroll the sheet of puff pastry. Mash together the butter, sugar, cinnamon and a pinch of salt, and spread evenly over the pastry. Roll up tightly from the long side, like a Swiss roll. Place on a lined tray and chill in the freezer until firm, about 15 minutes.
5. Line the chilled pastry case with baking paper and fill with baking beans. Cook for 15 minutes in the oven and then remove beans and paper and cook for a further 10 minutes until crisp and lightly golden. Remove from the oven, and trim off the excess pastry.
6. Fill with the cooled apple mixture and smooth over the top. Slice the cinnamon swirl roll into coins 6-7mm thick. Lay all over the top of the apples, overlapping very slightly. (You’ll have more swirls than you need, but these can be baked separately as a treat – see below). Put the pie back into the oven and bake for a further 40 minutes until the topping is risen and crisp. Leave to rest for 45 minutes.
7. Mix the icing sugar with just enough lemon juice (or water) to give a drizzling consistency. Drizzle over the pie and serve warm with ice cream or custard.
   Tip

   Bake the unused cinnamon swirls on a lined tray at 200°C, fan 180°C, gas 4, for about 20 mins or until crisp and golden. Cool and store in an airtight tin. Delicious for elevenses.
8. Watch this...

   Apple cinnamon swirl pie