Peel, core and cut the apples into thin slices. Toss in with the lemon juice and zest, brown sugar, cornflour, cinnamon, mixed spice and whisky.

Cut the pastry in half. Lightly dust the work surface with flour and roll out half to about 3mm thick and 5cm larger than a 23cm loose-bottomed tin or pie dish. Use to line the dish.

Preheat the oven to 200°C. Cover with foil, insert baking beans and blind bake the pastry base for 20 minutes.

Roll the remaining dough and cut into strips 2.5cm wide.

Lay the apples and 2/3rds of caramel sauce into the cooked pie base.

Place a line of strips over the top of the pie, then weave between the strips to form a lattice. Repeat until the pie is covered.

Trim the strips so they end on the rim of the pie tin. Roll up the overhanging dough into a sausage. Halve lengthways and twist the two pieces in a two-strand plait. Place this around the circumference and push down to seal the edges.

Glaze the pie with beaten yolk, sprinkle with demerara sugar.

Bake for 180°C for 15 minutes and then reduce the temperature to 160°C and bake for 40 minutes or until the pastry is golden brown and filling is bubbling.
Serve with remaining sauce.

Jewishcookery / Insta: denises_kitchen