Free-form Apple Pie Recipe

To make pastry, beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add egg. Beat until combined. Gradually add sifted flours and custard powder, beating until combined. Transfer to a lightly floured bench. Shape into a round flat disc. Wrap in plastic wrap. Refrigerate for about 1 hour, or until firm.

Roll out pastry between two sheets baking paper to form about a 30cm circle. Lift paper onto an oven tray. Remove and discard the top layer of paper.

Peel and core apples. Cut into quarters. Cut into 1cm-thick slices. Combine in a bowl with custard powder, sugar and juice. Toss to combine. Spoon mixture into centre of pastry, leaving about a 5cm border. Using paper as a guide, fold pastry over apple mixture.

Cook in a hot oven (200C) for 15 minutes. Reduce oven to moderate (180C). Cook for a further 20 to 25 minutes, or until pastry is golden.

Brush warm jam over pastry and filling. Stand for 10 minutes before serving with thickened cream.