Instructions: For the pastry place everything in a food processor and process briefly until combined.

Very slowly add 22 1/2 tbsp cold water and process briefly until it forms a ball.

Wrap in clingfilm and chill for at least 1 hour.

Next cut the pastry in two one piece slightly smaller and roll out the larger piece to fit the base and sides of a lightly buttered 23cm pie tin.

Sprinkle the semolina or polenta over the base to prevent sogginess.

Combine the apples sugar cloves and lemon then heap this into the base.

Brush around the edges with the beaten egg then roll out the remaining pastry and place on top.

Trim and seal.

Brush with egg and snip a hole in the middle.

Bake in a preheated oven (200C/400F/Gas Mark 6) for 20 minutes then reduce to 180C/350F/Gas Mark 1 and continue baking for 15-20 minutes until golden brown.

Remove and cool for at least 1 hour.

Then using a sharp knife carefully cut around the edges and remove the lid with a large spatula.

Dot the clotted cream all over the apples and carefully replace the lid.

Either serve at once or reheat for 23 minutes in a low oven.

Remove and sprinkle with icing sugar.

Serve at once.

Cool until barely warm before slicing off the top crust otherwise it will fall to pieces.

Serves 6

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