Apple open slab pie

To make the pie pastry, place the cake flour, 1 tbsp of unrefined sugar, salt and oil in a food processor and pulse to combine. Drop 225g of the cold cubed salted butter in and pulse until there are only large pea-sized chunks left.

In a medium-sized bowl, combine the ice cold 250ml of water and vinegar. Add the solution into the flour, mixing in a tbsp at a time, pulse to combine. Do this until you have a smooth dough that holds together and isn’t too wet.

Lightly dust a work surface with flour, transfer the dough to the work surface and shape into two discs. Wrap in cling film and rest in the fridge for at least 2 hours or overnight.

Preheat the oven to 200°C, gas mark 6.

Once the dough has rested, lightly flour a clean surface and roll the dough out in a rectangular shape about 6mm thickness.

Place the dough in a prepared 22cm x 33cm high-walled baking dish. Trim the edges leaving a 1cm border and fold the edge of the dough back on itself to form a thick rim. Now use your fingers to pinch the edges to create a pretty edging. Chill in the fridge for 15-20 minutes.

To make the frangipane, place the remaining room temperature 180g of salted butter and caster sugar in the bowl of a stand mixer, fitted with a paddle attachment and beat until combined. Add the almond flour, 2 large eggs at room temperature and vanilla extract and mix until incorporated.

Spread the frangipane over the base of the chilled pie pastry.

To prepare the apples, cut the cheeks off and discard the cores. Cut the apples into 3mm-thick slices.

Take five apple slices, and fan them out slightly. Place them onto the frangipane filling, lining up with the long edge. Take another five slices and place them fairly close to the previous slices, as they will shrink slightly during the baking process. Place the next five vertically, and the next horizontally. Continue this until the pie is covered in apple slices.

Chill the pie in the fridge for 20 minutes. While the pie is resting, preheat the oven to 200°C, gas mark 6. Place a baking tray on the bottom rack of the oven.

Brush the crimped edge of the pie with a large whisked egg and sprinkle the remaining 2 tbsp of unrefined sugar over, and place onto the baking tray. Bake for 20 minutes, before reducing the temperature to 170°C, gas mark 3, and bake for a further 35 minutes, until the crust is golden brown, the apples softened, and the frangipane is turning golden.

To make the glaze, place the maple syrup, remaining 20ml of water, vanilla and salt in a small saucepan. Bring to a boil, and continue to boil on a low heat for 1 minute. Then remove from the heat and set aside until ready to use.

When the pie is done, remove from the oven and allow to cool slightly before glazing.

Serve warm or at room temperature.