WHAT YOU NEED

1 egg lightly beaten together with 1 tablespoon of milk, for brushing the pastry

For the pastry

300g (10½ oz/2 cups) self-raising flour
300g (10½ oz/2 cups) plain (all-purpose) flour
250g (9 oz) salted butter, cut into small cubes
185ml (6 fl oz/¾ cup) boiling water

For the filling

1.5kg (3 lb 5 oz) peeled and quartered granny smith apples (or any other tart cooking apple)
115g (4 oz/½ cup) caster sugar
50g (1¾ oz/½ cup) soft brown sugar
½ teaspoon ground cinnamon
6 cloves
1 star anise
good pinch of freshly grated nutmeg
grated zest and juice of 1 lemon
150g (5½ oz) red grapes
125ml (4 fl oz/½ cup) dry vermouth

For the pastry

Combine the flours in a food processor and pulse to mix well.
Add the butter and pulse until the mixture resembles coarse breadcrumbs. Pour in the water and pulse until just combined.
Turn the pastry out onto a lightly floured bench and cut it into two pieces, one slightly bigger than the other.
Press the pastry into discs and wrap them in cling wrap.
Rest for at least 30 minutes.

For the filling

Combine the apples, sugars, cinnamon, cloves, star anise, nutmeg, lemon zest and juice in a heavy‑based saucepan and cook, uncovered, over a medium heat for 20 minutes. Add the grapes and vermouth and cook for another 5 minutes.
Take off the heat and cool, discarding the cloves and star anise. Set aside to cool.

To assemble

Preheat the oven to 180°C (360°F). Grease a 26 cm (10¼ in) round pie dish, 5 cm (2 in) deep, with butter.
Roll out the larger piece of pastry to 35cm (13¾ in) round and about 5mm (¼ in) thick. Don’t be alarmed if the pastry breaks off in parts – this is a rustic-style pastry and it’s all part of the charm.
Place the pastry into the prepared pie dish, overlapping or pinching pieces together as needed.
Fill the pastry with the cooled filling and top with the remaining pastry. Again, position the pastry as best you can, then pinch the edges to join.
Brush the top with the egg and milk mixture. Cut four lines in the top then bake for 45–50 minutes, or until golden brown.
Set aside for 15 minutes to cool before serving.