Apple crumble pie

Bramley apples give a sharp, soft filling; mix them with a firmer eating apple if you want some pieces to hold their shape. Peel, core and slice them evenly so they cook at the same rate.

Blind-bake the pastry case at 200°C (180°C fan) for about 15 minutes with baking beans, then remove the beans and bake for 5 minutes more. Let a cooked apple filling cool and drain off excess juice before adding it.

Warm slices are lovely with hot custard, pouring cream or a scoop of vanilla ice cream. Custard is the classic British choice, especially for a pudding after a Sunday roast.

Cool leftovers quickly and refrigerate them within two hours, covered; the Food Standards Agency advises using refrigerated leftovers within 48 hours. Reheat until steaming hot throughout.

Yes. Once it is completely cool, wrap individual slices well and freeze them; defrost in the fridge overnight, then reheat until steaming hot throughout.

Apple crumble pie has a pastry base beneath the apple filling, usually with a crumble topping as well. Apple crumble has no pastry case, so the fruit sits directly under the crumble.

Per 100 g, apple crumble pie has 255 kcal, compared with 243 kcal in apple crumble.