Lift the pastry onto a sheet of baking paper. Tip the apple and pear mixture into the centre of the pastry. Spread out slightly, leaving a 7.5cm/3in border around the edge. Brush the edge of the ...

Instead of wistfully longing for strawberries or baking an apple pie once again ... it with the paper onto a baking sheet.

(There’s a reason we’re not waxing on here about pear pie.) I next tried a fall fruit mélange, adding cranberries to the apple base as well as quince, a furry, lumpy, apple-sized thing that ...

This pie gets its intensely apple-y flavor from macerating the apples in sugar for an hour. Rose is a luminary in the field of food writing. She has a BS and MA in food studies from NYU.

Arrange a layer of apple slices over the almond cream, overlapping them in a circle. Brush the apples with melted butter, and sprinkle with half the brown sugar. Repeat the process with pear slices.

This is easy apple pie like mum used to make, with large pieces of Bramley apple enclosed in rich shortcrust pastry. Douse in cream and get stuck in. Preheat the oven to 200C/180C fan/Gas 6.

Flatten each into a disk, wrap in plastic, and chill for at least 1 hour. Apple-pie filling: In a large mixing bowl, whisk together cornstarch, sugar, brown sugar, nutmeg, cinnamon, and salt.