Apple pie

Bramley apples are the classic choice: their sharp flavour balances the sweetness and they soften into a tender filling. For chunks that hold their shape, use eating apples or mix them with Bramleys.

Cool the filling completely before adding the pastry, and drain off excess juice. Bake the pie on a preheated metal tray so the base gets a burst of heat; if it has a pastry lid, cut a few slits for steam to escape.

Bake at 200°C, or 180°C fan, for about 25–35 minutes, until the pastry is well risen and golden and the filling is bubbling. If the top browns too quickly, loosely cover it with foil for the rest of the bake.

Serve it warm with custard, pouring cream or a scoop of vanilla ice cream. Cold pouring cream is a simple choice if the pie is served hot.

Cool it and refrigerate it within 1–2 hours. The Food Standards Agency advises eating refrigerated leftovers within 48 hours; cover the pie so it does not dry out or take on fridge smells.

Yes. Freeze the baked pie or individual slices once completely cool, wrapped tightly to prevent freezer burn. Defrost in the fridge and reheat until piping hot throughout.

Reheat it in an oven at 180°C, or 160°C fan, for about 10–15 minutes; a microwave warms the filling but softens the pastry. Reheat leftovers only once, until steaming hot throughout.