1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Combine the apple, brown sugar and lemon juice in a pan set over a medium heat. Cook, covered, for 10 minutes or until the apple is just tender but still holds its shape. Remove from the heat, sprinkle over the cornflour and stir until well combined. Transfer the mixture to a large bowl and set aside to cool.

2

Lightly mist a 24cm (top measurement) pie tin with cooking spray. Unroll the pastry sheet on a baking tray lined with baking paper. Invert the pie tin onto the pastry and run a small knife around the edge to cut out a circle for the lid (if your pastry sheet isn’t as wide as your pie tin, roll it out a little further first). Discard the trimmings. Cut out small leaf shapes from the pastry lid; lift them out and put them on the same tray. Chill until needed.

3

Sift the flour, icing sugar, bicarbonate of soda and salt into a bowl. Whisk the yogurt with 1 tablespoon of the milk in a small bowl. Stir the yogurt mixture into the flour mixture until it comes together. Knead the dough in the bowl for 2 minutes or until smooth. Roll out on a floured surface to make a 28cm round, then use to line the prepared tin, allowing it to overhang the edge slightly. Fill with the cooled apple mixture.

4

Cover with the puff pastry lid, pressing the edges to seal. Trim the edges, then decorate the rim of the pie lid with pastry leaves that you cut out earlier. Brush with the remaining milk and sprinkle over the demerara sugar. Bake for 40-45 minutes or until the pastry is puffed, golden and crisp. Serve warm, or at room temperature.