Instructions: Preheat the oven to 180 C/350 F/gas mark 4.

Place the apple havles in a shallow oven-proof dish, and sprinkle with lemon juice to stop them going brown. Pour 3 tbsp of the Calvados over the top, cover with foil and bake for 15-20 minutes until soft but still firm. Leave to cool.

To make the pastry, sift the flour and salt on to a work surface.

Sprinkle with ground almonds and make a well in the centre. Gradually incorporate the sugar and egg yolks, then the butter. Knead lightly, wrap and chill in the fridge for 30 minutes.

Roll out half the pastry and line a 23cm (9 inch) flan tin. Arrange the drained apples (save the liquid) in the tin. Roll out the remaining pastry, cut a 5cm (2 inch) circle from the middle and cover the apples. Brush with water and sprinkle with sugar.

Bake at 200 C/400 F/gas mark 6 for 25-30 minutes or until the pastry is pale gold. Whip the cream until thick and beat in the cooking liquid with the rest of the Calvados. Spoon into the middle of the pie while hot.

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