Serves 12 (2 pies)
Pastry:
2½ cups multi-purpose flour
1 ¼ cups superfine sugar
1 stick butter, softened
1 egg
2/3 cup ground almonds
Filling:
3 pounds apples, sliced
Splash of Calvados
Juice of 3 lemons
Handful of raisins, golden or not
Pinch of cinnamon
Soak the sliced apples in the Calvados and lemon juice for 2 hours. Mix all the pastry ingredients together and let rest for 1 hour.
Divide the pastry and roll out to fit into two 12 inch pie pans and fill with the apples and raisins. Sprinkle with cinnamon.
Bake in 400F for 25 minutes.
This is a recipe I made during the entire month of September, and once in October, when the apples were ripe. It is based on a recipe by Paul Hollywood.