- 140g/6oz plain flour
- pinch salt
- 55g/2oz instant dried polenta or semolina
- 115g/4oz butter, cubed
- 1 large free-range egg
- cold water
- 6 Coxes or other small dessert apples, peeled, cored and halved
- 55g/2oz unsalted butter, melted
- 150ml/5fl oz fruity cider
- 25g/1oz soft brown sugar
- sprig rosemary
- caster sugar for sprinkling
- a piece of cheese, such as cheddar, to serve
- Preheat the oven to 200C/400F/Gas 6.
- Sieve the flour, salt and polenta or semolina into a large bowl. Add the butter and gently rub the ingredients together using your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg and a splash of cold water. Mix together, adding a splash more cold water if necessary, until the ingredients bind together to form a smooth pastry. Wrap in cling film and refrigerate for half an hour.
- Meanwhile, place the apple slices in a shallow, round ovenproof dish, approximately 23cm(9in) in diameter.
- Combine the melted butter with the cider and pour over the apples. Sprinkle over the brown sugar and tuck in the sprig of rosemary.
- Remove the pastry from the fridge. Roll it out on a lightly floured surface until it is large enough cover the apples like a blanket.
- Carefully lift the pastry and lay it over the apples. Roughly trim away any excess and tuck the edges inside the dish.
- Sprinkle the pastry with a little caster sugar.
- Bake the pie for ten minutes, then reduce the temperature to 170C/350F/Gas 4. Bake for a further 30-35 minutes until the apples are soft and the pastry is golden brown.
- Serve hot with a slice of cheese, or, if you prefer, with double cream or vanilla ice cream.