8–10 apples juice of 1 lemon
A few cinnamon sticks
A handful of seedless raisins, soaked in boiling water
About 1 cup apple cider
1 sheet puff pastry
Crème fraîche or thick sour
Cream, to serve
Preheat the oven to 200°C. Peel the apples, dropping them into a basin of water flavoured with the lemon juice.
Slice into thick wedges, discarding the seeds and cores, and arrange on a well-buttered baking tray. Sprinkle sugar and drizzle honey on top, and dot with butter. Add a grating of nutmeg and tuck in some cinnamon sticks.
Sprinkle the drained raisins on top. Pour the cider over the apples and bake for 40 minutes, or until starting to soften.
Top with pastry cut-outs in a shape of your choice. Brush the beaten egg over the pastry and return to the oven for about 20 minutes, or until the topping is puffed and golden, and the apples are tender. Serves 6–8
This recipe was originally featured in the Food 2013 issue of House and Leisure.