Method

• 1.
  For the pastry, place the flour, baking powder, butter and caster sugar in a food processor and whiz until the mixture resembles breadcrumbs. Add the egg and pulse until the dough comes together in a ball. (You may need to add a little milk if the mixture is too dry.) Enclose in plastic wrap and chill in the fridge for 1 hour.
• 2.
  Meanwhile, peel, core and slice the apples 1cm thick. Place in a pan with the muscovado or brown sugar, spices and 2 tablespoons cold water. Stir over low heat to dissolve the sugar, then cover and cook for 3-4 minutes until the apples start to soften. Allow to cool.
• 3.
  Grease a deep 20cm loose-bottomed tart pan. On a lightly floured bench, roll out two-thirds of the pastry until 5mm thick, then use to line the base and sides of the pan. Prick the base with a fork, then chill for a further 30 minutes.
• 4.
  Roll out the remaining pastry into a 22cm circle (this will be the pastry lid). Enclose the circle in plastic wrap, then place in the refrigerator until ready to use.
• 5.
  Preheat the oven to 180°C.
• 6.
  Line the tart case with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes.
• 7.
  Remove the baking paper and weights, then bake for a further 3-5 minutes until the tart case is golden and dry.
• 8.
  Fill the tart case with the cooled apple mixture and top with the pastry lid.
• 9.
  Trim excess pastry and pinch edges together to seal. Brush with a little milk, then return the pie to the oven to bake for a further 20-25 minutes until golden.
• 10.
  Allow the pie to to cool in the pan. Transfer to a serving plate, then dust the pie with icing sugar. Serve warm or cold with thick cream or ice cream.