For the pastry:
250g plain flour
125g butter, in small cubes
100ml cold milk
75g caster sugar
For the filling:
1kg dessert apples
200g chestnut cream
6-8 cooked chestnuts roughly chopped
To make the pastry: sift the flour into a large bowl. Add the sugar, half a teaspoon of cinnamon and the butter. Rub in the butter until the mixture is like breadcrumbs.
Slowly add the milk while mixing until it forms a ball but is not sticky. You may not need all the milk.
Form the dough into a disc, wrap in cling film and refrigerate for one hour minimum.
Preheat your oven to 180°C. Line a 25cm tin or pie dish with baking parchment. Line the dish with the dough and prick with a fork.
To make the filling: spread the chestnut cream over the dough. Sprinkle with cinnamon.
Peel, quarter and core the apples, then slice them thinly
Lay them in rows on top of the chestnut cream
Cook for 35 minutes until the apples are golden brown.
Before serving, sprinkle with the chopped chestnuts and sift over some of the icing sugar and cinnamon.
Serve warm with vanilla ice cream.