Giant apple & mincemeat pie

Peel and cut the apples into 1cm slices. In a large bowl, toss with the orange zest, sugar, cinnamon and flour.

Unroll 1 sheet of puff pastry. Keeping it on the paper it comes on, use a rolling pin to make it 2cm bigger lengthways and widthways. Lift it (still on the paper) onto a large baking sheet. Spread the mincemeat over the top, leaving a 2.5cm border around the edge. Arrange the apples in an even layer, overlapping them slightly, across the mincemeat.

Unroll the second sheet of pastry and cut out holes using a small star cutter (or any cutter or a sharp knife). Set the cut-out pieces of pastry aside. Drizzle the melted butter over the apples, then lay the pastry sheet on top, folding up the bottom layer of pastry over it to make a border. Crimp the border if liked. Chill the pie and pastry cut-outs in the fridge for 1 hour.

Preheat the oven to 220°C, gas mark 7. Brush the beaten egg over the pie, then stick the pastry cut-outs on and brush again. Sprinkle with the demerara sugar. Bake for 10 minutes, then turn the oven down to 200°C, gas mark 6, and bake for another 30 minutes or until deep golden. Cover with foil if it gets too dark. The filling and butter should be bubbling in places when it’s ready. Leave to settle and cool on a rack for 45 minutes-1 hour before serving – add ice cream, custard and/or brandy butter, if you fancy.