Apple pie

First, make the shortcrust pastry by mixing the cold butter and wheat flour in a stand mixer until the consistency resembles sand.

Add icing sugar and eggs, and fold everything together. Be mindful that the dough should only just come together into a uniform mass.

Wrap the dough in cling film, and refrigerate it for at least one hour.

While the dough chills, you can make the frangipane by whisking all the ingredients together until smooth.

Now slice the apples thinly, so they are ready for assembling the pie at the end.

When the dough is ready, roll it out and spread it in the tart tin.

Now fill the pastry with frangipane, and place the apple slices on top of the frangipane in a circular pattern. Gently press the apples into your frangipane.

Bake the pie at 180 degrees for 20–25 minutes.

Allow your pie to cool, or serve it warm with crème fraîche or ice cream. You may wish to top the pie with chopped almonds or other nuts for a crunchy touch.