For the pastry

200g plain flour

100g unsalted butter

50g caster sugar

zest of 1 lemon

1 egg yolk, beaten

4 tbsp milk

For the caramel sauce

100g sugar

60ml water

90g butter

30ml double cream

For the apple filling

1 teaspoon lemon zest

30ml lemon juice

3 large cooking apples

30g plain flour

¼ teaspoon nutmeg

1 teaspoon cinnamon

50g sugar

1 egg

To make the pastry sieve the flour into a bowl, then rub in the butter until the mixture looks like breadcrumbs, sieve in the caster sugar.

Add the lemon zest, egg yolk and 3 tablespoons of milk and mix to make a dough.

Turn out onto a floured surface and knead for a couple of mins.

Wrap in cling film and chill in the fridge for 30mins.

To make the caramel sauce, heat the sugar and water over a medium heat until the sugar dissolves.

Turn the heat down and cook over a medium heat for 15mins until syrupy and it becomes a caramel colour.

Remove from the heat and stir in the butter and cream.

Whisk until mixed.

Next make the apple filling, combine the lemon zest and lemon juice in a large bowl.

Peel and slice the apples and add to the lemon juice along with the spices and sugar and toss until the apples slices are covered.

Grease a 20cm pie dish and roll out two thirds of the pastry on baking paper until around 5mm thick

flip the rolled pastry upside down over the pie dish and gentle press into the corners.

Add the apples to the pastry case and pour over the caramel sauce. Brush the edge with a little bit of water to help the lid stick.

Roll out the rest of the pastry and use to cover your pie.

Trim the edges with a knife and you can then make leaves to decorate your pie with the left over pastry. Make some holes in the middle to let the steam out.

Brush the top with the rest of the milk

Bake for 40 mins at 190oC