One of Britain’s most popular desserts, the apple pie is loved by all and a regular feature across many dinner tables around the country no matter what time of year. This delicious twist on the classic dish by TV chef Mark Aisthorpe uses whole British JAZZ™ Apples which are wrapped with a buttery pastry for the ultimate sweet indulgence.

Ingredients Serves 4

For the pastry
300g plain flour
150g butter (cold, cut into cubes)
50g icing sugar
1 egg yolk

For the filling
4 JAZZ™ Apple
20ml Goslings Black Seal Rum
The zest two oranges
30g hazelnuts (halved)
½ teaspoon of mixed spice
50g raisins
25g butter

To serve


  • Place flour and butter in a bowl and mix with your fingertips until you have a crumble, add the zest of one orange and icing sugar, add egg yolk then cold water in small amounts until you have a nice dough
  • Place in the fridge for 30 mins.
  • Peel and core apples.
  • Place the 25g knob of butter in a pan and melt, add raisins, mixed spice, orange zest, rum and hazelnuts, mix together and cook for 5 mins.
  • Stuff inside the cored apples and place in the fridge to firm up and cool.
  • Pre-heat oven to 180c
  • Roll the pastry out to 3mm thick, cover the apple whole and wrap tight. If you have time, make a small leaf shape out of the leftover pastry to sit on top.
  • Brush with egg yolk and place on a tray and bake for 20mins.
  • Brush again with egg yolk.
  • Bake for another 20min until golden
  • To serve, place a handful of granola in the bowl, and sit apple pie on top and custard on the side.