Eric makes his classic apple ple recipe with cinnamon and rum for extra flavour Serves 6 Ingredients ‘+ 230g plain flour, sifted, plus extra for dusting 50g icing sugar, sifted + 100g cold unsalted butter, cut into small pieces, plus extra for greasing © 2egg yolks © 2 tsp vanilla extract For the filling ‘* Zest and juice of 2 lemons ‘* 8 Granny Smith apples, peeled and diced ‘* 250g dark muscovado sugar © 2 tsp cornflour © 2 tsp ground cinnamon ‘© 2 tbsp dark rum * 50g unsalted butter To finish ‘+ 1 egg, beaten with 1 egg yolk ‘* Ground cinnamon ‘* Fresh custardMethod 1, Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the flour in mixing bowl, add the icing sugar and butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. 2. Ina separate bowl, mix the egg yolks and vanilla extract together. Make a well in the middle of the dry mixture and pour in the egg mixture. With fingertips bring together ta form a soft dough. Knead gently then dust with flour, cover with cling film and chill for at least 30 minutes. 3. For the filling, put the lemon juice and zest into a bowl and add the diced apples, sugar, cornflour and cinnamon and mix well together. Finally add the rum and mix. 4, On a lightly floured surface roll out the pastry, then cut into strips and line the sides of the tins. Then using a cutter, cut out the pastry base and line the bottoms. 5. Mix the egg and egg yolk together and brush over the pastry. Spoon in the mixture and dot with the butter. Roll aut the remaining pastry, slightly thicker than before and, using a bigger cutter for the lids, cut out the tops. Place on top of the apple mixture, seal and crimp then brush with the remaining egg wash. 6. Make a small hole in the middle of the pie and fit in a small cone made from baking parchment. Place in the oven for 30-35 minutes until golden brown. 7. To serve, sprinkle with cinnamon and pour custard through the cone.