For the dough, sift the flour over your worktop. Dice the butter and add it to the flour along with the caster sugar and a pinch of salt. Grate the zest of half the lemon over the flour mixture (you won’t use the rest of the fruit in this recipe). Halve the vanilla pod lengthwise, scrape out the seeds and add this to the mixture as well. Knead into a dough; do not knead longer than necessary. Press the dough flat, wrap in cling film and leave to rest in the fridge for 1 hour.

Meanwhile, for the filling, sift the flour over a bowl. Beat the egg, weigh 50g and add to the flour with the almond paste, almond powder, butter and cornflour. Whisk well. Peel the apples, poke out the cores and cut the flesh into cubes of about 2 centimetres. Mix them and the raisins through the rest of the filling.

For the topping, beat the egg, weigh 40g and add to a bowl with the almond paste. Stir well with a whisk and spoon the topping into a piping bag.

METHOD

Light the charcoal in the Big Green Egg and heat to a temperature of 200°C using the convEGGtor and the Stainless Steel Grid.

Meanwhile, grease a springform tin (Ø 18 cm) with butter. Roll out the dough on a floured worktop to about 5 millimetres thick and line the mould with the dough.

Spread the filling in an even layer over the dough base. Cut a tip of the piping bag to create an opening about 1 centimetre in diameter. Pipe the almond topping in circles over the filling.

Place the cold Baking Stone on the grid and the springform tin on top. Close the lid of the EGG and bake the apple pie for about 45 minutes until the pastry is crisp and golden brown.

Remove the apple pie from the EGG and remove the rim from the springform tin. Allow to cool until it is lukewarm or room temperature.

Dust the Big Green Egg apple pie with icing sugar and serve on a beautiful cake plate.