River Cottage

1. Rub the ghee or coconut oil into the flours, until it looks like fine breadcrumbs.

2. Then add in the lemon, egg and molasses and mix thoroughly. Use the tips of your fingers to keep it light.

3. Add in the water, more if necessary, to form into a ball.

4. Press 3/4 of the mixture into a greased quiche tin, and part bake for 10 minutes in a low oven.

5. Combine the sliced apples, applesauce, molasses, cinnamon and mixed spice (and raisins if you like) in a pan on a low heat and cook gently for 5 minutes to soften the apple. Then pour the mix into the prebaked pastry shell.

6. Roll out the rest of the pastry, and arrange in a criss-cross pattern on top of the apple filling. It also looks quite nice if you twist the strips too.

7. Sprinkle with the pearl sugar, and bake until golden, or for about 30 minutes in the centre of the oven on a low-moderate heat. When the smell starts to infuse the kitchen, it is almost always ready!

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Cook's Notes: You can totally make this with your choice of flours in the crust - just remember the half fat to flour rule, and your crust will never fail! If you really like a very sweet pie crust, you can add in some agave nectar or honey to give it an extra boost.