450g plain flour
290g cold butter, diced
240g caster sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
2 tbsp plain flour
1kg apples, peeled, cored and sliced
200g prunes, pitted
2 tbsp Calvados or rum
grated zest and juice of 1 lemon
35g cold unsalted butter, diced
white sugar for sprinkling
1 beaten egg
4 tbsp milk
to serve: crème fraîche with runny honey folded through
1To make pastry, place flour, butter and salt in a food processor and blend until mixture resembles breadcrumbs. Add eggs and slowly add about 5-6 tbsp cold water. Blend until a soft dough forms. Mould into a disc, wrap in cling film and refrigerate for at least 30 minutes.
2Mix sugar, cinnamon, nutmeg and flour in a bowl. Add apples, prunes, Calvados, lemon juice and zest, and combine well.
3Remove dough from refrigerator. Roll two-thirds on a lightly floured surface to 1cm thickness and press into to a greased 23cm metal pie dish. Trim any excess pastry to make pastry leaf decorations.
4Layer apple and prune mixture into the pie dish and dot with diced butter. Whisk beaten egg and milk together and lightly brush the edges of the pastry.
5Roll out remaining dough to 1cm thickness and, using a 4cm round crinkle cutter, cut 30 rounds and place around the rim of the pie, pressing gently to seal.
6Brush with egg wash, sprinkle with white sugar. Bake in a preheated oven at 190°C for 40-45 minutes, brushing occasionally with egg wash. Remove from oven, allow to cool for 5 minutes before serving with honeyed crème fraîche.
An inspired combination with the apple providing a soft, fruity pillow to support the punch of the prunes. The sweet spices add depth, with the splash of Calvados a masterstroke. Matching a wine with dessert is a fraught exercise. A youthful fortified is a safe option, especially one made with muscadelle rather the sweeter fruited muscat style. The Stanton & Killen offers a plenitude of vanillin and toffee-like flavours that harmonise with the tangy apple and intense prune flavours. Give it a light chill to enhance the duo.