Apple and cranberry pie

1.Have ready a 20cm enamel pie plate, and centre a pie bird in the middle so steam can escape.

2.To make the pastry, sift flour, salt and sugar together. Put flour mix and butter in the bowl of a food processor fitted with the chopping blade. Process briefly until the mixture resembles coarse breadcrumbs. Mix egg yolk and water together and pour into the processor through the feed tube. Pulse until mixture gathers in large clumps. Tip dough onto a dry, lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

3.Roll out pastry on a lightly floured surface, then transfer to a baking sheet and refrigerate while preparing filling.

4.Preheat oven to 200°C. Peel apples, cut into quarters and remove cores. Slice thinly. Put apples in a bowl with lemon juice and toss gently until coated. Add cranberries, orange zest, then caster sugar, cornflour and redcurrant jelly (in small blobs) and toss gently.

5.Pile fruit into pie plate – there is a lot of fruit, but it will collapse as it cooks, so pile it up around the pie bird and press gently to get rid of as much air as possible.

6.Cut a long strip of pastry from rolled-out dough. Dampen rim of pie dish and press pastry strip onto it all around the edge, then dampen the top of the pastry strip with water. Cut a cross in the centre of the remaining piece of pastry and drape it over the fruit, letting the pie bird pop through the cut in the centre. Seal pastry edges, trim, then crimp edges.

7.Brush pastry top with milk and sprinkle with sugar. Put pie plate on a baking sheet. Bake for 30 minutes until golden, then drape the pie with tin foil and continue cooking for a further 15 minutes. Serve hot with cream or ice-cream.