Or do this by rubbing the butter and flour together in a big bowl with your fingertips.

Add the sugar and briefly whizz again or stir to combine.


2)Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture.

Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps.

If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.


3)Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball.

Avoid overworking or it will become tough.

Flatten the dough into a puck shape and wrap well in cling film.

Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.

4)Next, make the filling. Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated.

Set aside for 30 mins to macerate.