Double Apple Pie

You will need a 22cm/9in Springform tin.

1. Make the pastry in a food processor as normal: pulse the butter and vegetable shortening into the flour until it looks like crumbs. Add the finely grated cheese and process again. Add the egg, iced water and salt to bind. Turn the pastry out and press it into two discs, one slightly smaller than the other. Wrap each in clingfilm and put them in the fridge to rest for at least 20 minutes.
2. Preheat the oven to 200°C/180°C fan/400°F, putting in a baking sheet. Slice the Bramley apples into small chunks and fry in half the butter until they become soft and begin to lose their shape. Add the cloves and nutmeg. Tip the apple mush into the food processor, and puree, pulsing so as not to make it too like baby food. Add about three-quarters of the beaten egg and all of the sugar and pulse again to mix. Fry the Cox apples in the other half of the butter and cover them to help them cook a little. Cook for about 10 minutes: they should be tender but still holding their shape.
3. Roll out the larger disc of pastry and line the tin with it, letting it hang over the sides. Pour in the pureed mixture, and then push the Cox apple pieces into the puree to coat them. Roll out the smaller disc of pastry to form the top. Lay over the pie, and curl the edges inwards, crimping them to seal. Decorate with any leftover pastry if you wish, and brush with the remaining egg as a glaze. Cook for 15 minutes, then turn the oven down to 180°C/160°C fan/350°F for a further 30 minutes. Sprinkle with caster sugar when it comes out of the oven.
4. Let it cool a little before unmoulding (it will, anyway, slice better when it's not piping hot). And although it tastes like the sort of pie that should be eaten cold, don't leave it hanging around too long or the wonderful pastry will start to sog and wilt.

You will need a 22cm/9in Springform tin.

1. Make the pastry in a food processor as normal: pulse the butter and vegetable shortening into the flour until it looks like crumbs. Add the finely grated cheese and process again. Add the egg, iced water and salt to bind. Turn the pastry out and press it into two discs, one slightly smaller than the other. Wrap each in clingfilm and put them in the fridge to rest for at least 20 minutes.
2. Preheat the oven to 200°C/180°C fan/400°F, putting in a baking sheet. Slice the McIntosh apples into small chunks and fry in half the butter until they become soft and begin to lose their shape. Add the cloves and nutmeg. Tip the apple mush into the food processor, and puree, pulsing so as not to make it too like baby food. Add about three-quarters of the beaten egg and all of the sugar and pulse again to mix. Fry the Granny Smith apples in the other half of the butter and cover them to help them cook a little. Cook for about 10 minutes: they should be tender but still holding their shape.
3. Roll out the larger disc of pastry and line the tin with it, letting it hang over the sides. Pour in the pureed mixture, and then push the Granny Smith apple pieces into the puree to coat them. Roll out the smaller disc of pastry to form the top. Lay over the pie, and curl the edges inwards, crimping them to seal. Decorate with any leftover pastry if you wish, and brush with the remaining egg as a glaze. Cook for 15 minutes, then turn the oven down to 180°C/160°C fan/350°F for a further 30 minutes. Sprinkle with granulated sugar when it comes out of the oven.
4. Let it cool a little before unmoulding (it will, anyway, slice better when it's not piping hot). And although it tastes like the sort of pie that should be eaten cold, don't leave it hanging around too long or the wonderful pastry will start to sog and wilt.