Instructions: Roll out half the pastry and line a 2122.5cm pie plate.

Using your hands spread the sausage meat over the base

Scatter the sage leaves over it and season lightly with salt pepper and nutmeg.

Cover with apple slices and sprinkle again with salt pepper and nutmeg.

Roll out the remaining pastry to form a lid.

Beat the egg yolk lightly with 1 tablespoon of cold water.

Brush the edges of the pastry base with this glaze and lay the lid on top.

Press the edges together to seal; trim off any excess pastry.

Make a hole in the centre of the lid.

Chill in the fridge for half an hour.

Put a baking tray in the oven and heat to 220C (425F gas mark 7).

Brush the pastry with the remaining egg glaze and place on the hot baking tray in the oven.

After 15 minutes reduce the heat to 180C (350F gas mark 4). Cook for a further 30-40 minutes.

Test with a skewer to make sure that the apple is tender.

Sophies notes:
This pie is best served hot from the oven but the leftovers are still pretty good when cold. Be sure to use eating apples which hold their shape in the oven not cookers which dissolve to a puree dampening the pastry.

Serves 6

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