Instructions: To make the pastry, in a bowl, mix together the flour, sugar and lemon rind. Cut the butter into small pieces and rub into the flour until the mixture resembles fine breadcrumbs.

Add the rum and work briefly with your hands into a soft dough, adding the extra milk only if necessary. Wrap the pastry in cling film and let it rest in the fridge for 20 minutes.

Meanwhile, peel, core and slice the apples then mix together with all the filling ingredients. Preheat the oven to 180C/350F/Gas 4.

Divide the pastry into two, one of them slightly larger, and form each into a ball. On a well floured surface, roll out the larger ball and use to line a 25.5-30.5 flat tin.

Spread the filling on top and cover with the remaining pastry, rolled out thinly. With a fork, lightly prick the surface.

Bake in the oven for about 35 minutes until pale golden. Serve sprinkled with icing sugar.

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